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Tropical fruit sorbet with toasted coconut

Tropical fruit sorbet with toasted coconut

Leftover sorbet can turn solid in the freezer – simply blitz again and refreeze for 1-2 hours before serving.

  • Makes 2L
  • More than 2 hours


  • 2 punnets (750g each) PnP cut mango and pineapple
  • 1 cup (250ml) coconut milk, chilled
  • ½ cup (125ml) pineapple juice
  • Handful fresh mint
  • Coconut flakes, toasted


  1. Freeze mango and pineapple.
  2. Blitz frozen fruit, coconut milk and pineapple juice together until smooth.
  3. Freeze for 2-3 hours or until firm.
  4. Serve with mint and toasted coconut flakes.
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