Fresh Coconut Sorbet with Espelette Pepper and Fleur de Sel | NINJA CREAMI | Pure Nature Taste

Coconut sorbet, with fleur de sel and Espelette pepper

Today I am making a fresh coconut sorbet, with only two ingredients, fresh coconut with its water and a little of sugar. If you can find fresh young coconut,  already extracted from the nut, this recipe will only take 2 minutes. It is such a delicious, refreshing, light and  unique sorbet, really lovely for the summer when the weather is so warm…

I suggest you add a little of lime or lemon juice,  a pinch of fleur de sel and Espelette pepper if you want a surprising but really tasty experience!I 


200 g of fresh coconut flesh

About 400 g of coconut water

70 g of sugar

1 lime or lemon

Fleur de sel

Espelette pepper

Elaboration method:

1. Pour the flesh of the coconut into the pint.

2. Complete with coconut water until you reach the line.

3. Blend the coconut water with the coconut flesh and the sugar.

4. Pour back  into the pint and freeze for 24 hours.

5. Lock the pint in the Ninja creami and press the sorbet program.

6 . Serve the sorbet with a few drops of lemon juice, Espelette pepper and fleur de sel.

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VITAMIX Venturist 1200 Grey:

VITAMIX Hand Blender:

Service Utensils:

Spring Chef Ice Cream Scoop:

Zeroll Gelato Spade:


Fleur de Sel de Île de Ré:

Piment d’Espelette:

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