15 ounces organic canned cream of coconut
1 cup water
1 teaspoon lime zest, grated
1/4 cup fresh lime juice, plus more to taste
1 each papaya, ripe
1/2 teaspoon granulated sugar, or to taste
1. In a mixing bowl, whisk together cream of coconut, water, lime zest and lime juice.
2. Immediately freeze in an ice cream maker according to the manufacturer's directions. Transfer to an airtight container and put in the freezer until firm.
3. To serve the dessert, cut papaya in half; scoop out and discard the seeds and remove the skin with a swivel-bladed vegetable peeler. Dice the flesh and toss with lime juice and sugar to taste. Spoon around each scoop of sorbet.
(based on individual servings)
Total Fat: 19 g
Cholesterol: 0 mg
Sodium: 57 mg
Carbohydrates: 18 g
Protein: 3 g
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