INGREDIENTS

• 1 packet wafers (Dutch Bakery Stroopies used in this recipe)
• 1 litre of mango, coconut and kaffir lime sorbet, RECIPE HERE
• 1/3 cup of shredded coconut

METHOD

1. Heat up a small fry pan on medium heat and add the shredded coconut. Gently stir until the coconut develops a lovely brown colour and the toasted coconut aroma smells develop. Keep an eye on it to prevent it burning, take it off the heat after 5 mins and transfer the coconut to a plate.
2. Using an ice-cream scoop, scoop out 3 half round shape scoops and gently push them down on a wafer using a spoon or a spatula creating a flat top for the top wafer to sit on. Being gentle not to break the wafers, place the top wafer on and set them aside in a tray while you make the remaining. If you’re making these on a hot day, work quickly to prevent the sorbet melting or place each one in the freezer as you make them.
3. Roll one side of the sorbet into the toasted coconut and place the tray into the freezer to firm up before serving.
4. They can be made ahead of time by storing in an airtight container in the freezer.

Makes: 5 sorbet sandwiches
Takes: 25 mins

Recipe by Bonnie Coumbe. See her website here & Instagram here.