Watermelon And Coconut Sorbet Parfaits Recipes
WATERMELON AND COCONUT SORBET PARFAITS
These simple, striking parfaits are the kind of dessert that wows guests but requires barely more effort than cutting fruit. Ripe watermelon cubes and coconut sorbet taste delicious (and look gorgeous) together, needing only pinches of lime zest for a tropical inflection and toasted coconut for crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Yield Makes 6
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees. Bake coconut flakes in a single layer on a rimmed baking sheet until toasted, about 3 minutes.
- Divide half the sorbet among 6 tall glasses using a 2 1/4-inch ice cream scoop. Top each with a layer of watermelon, another scoop of sorbet, and then more watermelon. Sprinkle with lime zest and toasted coconut.
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- In blender, combine watermelon, coconut milk, lemon juice (optional) and coconut syrup (if using for additional sweetness). Blend until smooth.
- Pour watermelon coconut puree into a baking dish, cover with plastic wrap and freeze until solid (about 4 hours). I had to leave home so my puree ended up sitting in the freezer overnight. If that happens to you too, leave about 1/2 hrs at room temperature, before proceeding to the next step.
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5/5 (1)Servings 4Cuisine AmericanCategory Dessert
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- Optional: Put watermelon sorbet mixture in a freezer safe container. Freeze until solid. When ready to eat, allow 20 minute to dethaw so you can scoop.
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- Blend. Add the frozen watermelon and bananas into a high-speed blender (or a food processor) and blend until smooth. If using a blender, use the tamper to push the ingredients down into the blade. If using a food processor, pulse to first chop the fruit and then puree until smooth, scraping down the sides as necessary. If the motor seems to be struggling, stop and pause for a moment to let the bananas thaw slightly. Don't add any liquid, if possible.
- Serve. Divide the sorbet into serving bowls and serve immediately. You can also transfer the sorbet into an airtight container and freeze for 1-2 hours (not longer!) for a firmer, more scoopable consistency.
- Store. Leftovers keeps well in an airtight container in the freezer for 1-2 weeks. The sorbet will freeze rock solid. Blend again to achieve sorbet consistency.
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- Cut your watermelon in half, use an ice cream scoop or large spoon to scoop out balls of water melon and place them in a large zip lock bag
- Make sure your coconut milk is thoroughly chilled as well before hand. When you open the can you will find the thick white coconut cream at the top. Use a large spoon to scoop it out and discard the clear liquid.
- Then combine frozen watermelon, chilled coconut milk, and stevia (or sweetener of your choice) in a food processor or blender and blend until thoroughly combined
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watermelon and coconut sorbet parfaits These simple, striking parfaits are the kind of dessert that wows guests but requires barely more effort than cutting fruit. Ripe watermelon cubes and coconut sorbet taste delicious (and look gorgeous) together, needing only pinches of lime zest for a tropical inflection and toasted coconut for crunch.
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Preheat oven to 375 degrees F. Bake coconut flakes in a single layer on a rimmed baking sheet until toasted, about 3 minutes. Divide half the sorbet among 6 tall glasses using a 2 1/4-inch ice cream scoop. Top each with a layer of watermelon, another scoop of sorbet, and then more watermelon. Sprinkle with lime zest and toasted coconut.
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