Coconut, Basil And Macadamia Shortbread

5 from 1 vote

Here is a simple and easy dessert that gives you flavors from the islands. Refreshing and soothing way to end your day. The sorbet is the star of the dessert, but the basil and cookie round out this recipe.

This dessert is really great for those hot summer days. Not too much other to say about this other than I love coconut and the fresh meat with the milk, and syrup really turned out to be a fantastic coconut sorbet. Here is the recipe I hope you enjoy it!

Ingredients

8 people

Coconut Sorbet

2 1/4 cup simple syrup (equal parts sugar and water, cooked in a pot for 4 minutes after it comes to a boil)
4 young whole coconut meat
1 can coconut milk
1 lemon juiced
pinch salt

Basil Syrup

3/4 cup simple syrup
2 oz basil leaves

Macadamia Shortbread

2 cup flour
3/4 cup sugar
1 cup macadamia nuts ground
2 stick butter
1 tsp salt

Nutritional information

Calories: 550kcalCarbohydrates: 124gProtein: 7gFat: 31gSaturated Fat: 18gCholesterol: 1mgSodium: 377mgPotassium: 381mgFiber: 4gSugar: 95gVitamin A: 374IUVitamin C: 3mgCalcium: 60mgIron: 9mg

Prep Time 15

Cook Time 45

Total Time 1

Servings 8 people

For the Shortbread

Preheat oven to 350 degrees
Using an electric mixer beat butter until soft and fluffy. Add granulated sugar and salt and mix well. Then add the nut/flour in 3 stages until just blended. Take out and place on a half sheet pan.
Using your hands or a piece of parchment paper and rolling pin, spread the shortbread evenly over the sheet pan. Sprinkle with a little sugar on top and then place in the oven.
Bake for 20-25 minutes until golden brown. Take out and cool completely. Then take 1/3 of it and crush up in a plastic bag. Set aside until ready to use. Use the rest for treats.

For the Basil Syrup

Simply place both ingredients into a vitamix and puree until smooth. Strain out if desired. Set aside and keep cool.

For the Coconut Sorbet

Place water and sugar in a pot. Bring to a boil and cook for 4 minutes. Then cool completely and place in a blender with the coconut milk, and fresh coconut meat.
Puree until smooth, add the lemon juice, then chill until completely cold. Place in your ice cream maker according to their instructions. Place the sorbet in an airtight container and place in the freezer

To Finish

In a bowl place some of the crushed shortbread in the center. Then take a scoop of coconut sorbet and place on top. Using the back of the scoop make an indent in the scoop of sorbet. Then take your basil syrup and spoon inside the indented sorbet. Finish with a few basil leaves, serve and enjoy!