Coco Frio Recipe
coconut - key lime sorbet cup, torched lime meringue, toasted coconut
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Ingredients
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Sorbet Base
Meringue
Toppings
Method
Sorbet Preparation
- 1
Make the Sorbet Base
In a medium saucepan, combine coconut milk, key lime juice, sugar, lime zest, and a pinch of salt. Heat over medium heat until the sugar is dissolved, stirring occasionally.
- 2
Chill the Mixture
Remove from heat and let it cool to room temperature. Once cooled, refrigerate the mixture for at least 2 hours or until thoroughly chilled.
- 3
Churn the Sorbet
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze for at least 4 hours or until firm.
Meringue Preparation
- 4
Whip the Egg Whites
In a clean bowl, beat the egg whites with an electric mixer on medium speed until frothy. Add cream of tartar and continue beating until soft peaks form.
- 5
Add Sugar Gradually
Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat until the mixture is glossy and stiff peaks form. Beat in vanilla extract.
- 6
Torch the Meringue
Spoon the meringue on top of each sorbet cup. Use a kitchen torch to lightly toast the meringue until golden brown.
Assembly
- 7
Serve
Scoop the coconut key lime sorbet into cups, top with the torched lime meringue, and sprinkle with toasted shredded coconut. Garnish with a lime wedge on the side. Enjoy!
