Recipes

Chloe’s Vegan Desserts Recipe: Coconut Sorbet with Cashew Brittle

0 Comments 13 August 2013

Chloe's Vegan Desserts Recipe: Coconut Sorbet with Cashew BrittleAhhh, summer! This cool treat comes with a salty, crunchy twist. From Chloe’s Vegan Desserts by Chloe Coscarelli.

SERVES 4
This island dessert is refreshing and easy to whip up. I always keep a bag of cashew brittle in my freezer for those days when I’m craving a sweet crunch. I love it on coconut sorbet, but you could add it to any sorbet or ice cream flavor you’d like.

1 cup sugar
1/4 cup water
1 cup cashews
1 pint coconut sorbet

Line a large baking sheet with parchment paper or Silpat. In a medium saucepan, combine sugar and water. Bring to a gentle boil over medium-high heat and let cook for about 8 to 12 minutes until golden, whisking occasionally. Add cashews and remove from heat. Pour mixture onto the prepared baking sheet and let cool completely.

Once cooled and hardened, transfer to a cutting board and roughly chop into clusters with a sharp knife. Store in freezer.

To serve, top a scoop of coconut sorbet with a spoonful of cashew brittle.

Get fit. Find nutrition facts. Live a healthy lifestyle. Sign up for our newsletter!

Chloe’s Vegan Desserts

Chloe’s Vegan Desserts

Chloe Coscarelli

Chloe Coscarelli is a graduate of the Natural Gourmet Institute of Health and Culinary Arts NYC, the University of California, Berkeley, as well as Cornell University’s Plant-Based Nutrition Program. She is the author of Chloe’s Kitchen and Chloe’s Vegan Desserts, and creator of ChefChloe.com. She divides her time between New York City and Los Angeles.

Share your view

Post a comment

 

© 2014 Simon & Schuster Inc., a CBS Company. All rights reserved.