Peaches with coconut sorbet


Serves 4

  • 250 ml coconut milk
  • 150 ml water
  • 120 g citrus blossom honey
  • 1 egg white
  • 100 g coconut flour
  • 1 tbsp lemon juice
  • 1 tbsp unrefined cane sugar
  • 1 tbsp icing sugar
  • 1/2 tsp vanilla syrup
  • 4 very ripe peaches
  • 125 g raspberries


Bring the water to the boil with the coconut flour: turn off the heat, add the honey, stir and leave to stand for 30 minutes. Beat the egg white until stiff. Then strain the liquid prepared earlier, add the coconut milk to it and combine with the stiffly beaten egg white. Transfer into an ice cream maker or a previously chilled low metal container and place in the freezer for 1 hour. Take the sorbet out of the freezer twice, 30 minutes apart, and stir.

Wash the peaches, chop in half, remove the stone, dust with cane sugar and splash with the lemon juice mixed with the vanilla syrup. Gently wash the raspberries (setting a few aside for decoration) and blend with the icing sugar. Place some sorbet on the halved peaches, decorate with the raspberry sauce and whole raspberries and serve immediately.

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