Ingredients for Tropical Indulgence
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How to Make Tropical Indulgence
- **Get started:**
- Prepare all ingredients.
- **Make the Coconut Sorbet:**
- Combine 2 cups coconut milk, 1 cup water, ¾ cup sugar, and 1 teaspoon vanilla extract in a blender. Blend until completely smooth.
- Pour the mixture into a freezer-safe container and freeze for at least 4 hours, or until solid.
- **Poach the Papaya:**
- Peel and slice 2 ripe papayas into ½-inch thick slices.
- In a saucepan, combine papaya slices with ½ cup water and ¼ cup sugar.
- Bring to a simmer over medium heat and cook for 10-15 minutes, or until the papaya is tender but not mushy.
- Remove the papaya slices and set aside to cool.
- Increase heat to medium-high and reduce the poaching liquid by half.
- Stir in 2 tablespoons of dark rum (optional) and continue to simmer until the sauce is syrupy (about 5 minutes).
- Strain the syrup through a fine-mesh sieve and set aside.
- **Toast the Coconut:**
- Grate one medium coconut using a grater (about 1 cup unsweetened shredded coconut).
- Preheat your oven to 350°F (175°C).
- Spread the coconut flakes on a baking sheet and sprinkle with 1 tablespoon of sugar.
- Bake for 8-10 minutes, or until lightly golden brown, stirring halfway through. Set aside to cool.
- **Assemble the Dessert:**
- Arrange 2-3 papaya slices on each of 4 dessert plates.
- Scoop the coconut sorbet onto the plates.
- Garnish with the toasted coconut flakes.
- Drizzle the rum syrup over the dessert and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
526g
Fat
149g
Carbs
50g
