Coco Frio Recipe
Recipe information
Make Coco Frio in just 3h . coconut - key lime sorbet cup, torched lime meringue, toasted coconut
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Ingredients
Sorbet Base
Meringue
Toppings
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!
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