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.

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.

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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 She divides her time between New York City and Los Angeles.

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