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Exotic Jackfruit and Coconut Sorbet with Chia Seed Crisp
Indulge in a tropical delight with this Jackfruit and Coconut Sorbet, paired with a Chia Seed Crisp. A refreshing, healthy dessert option!
Dive into a tropical escape with our Exotic Jackfruit and Coconut Sorbet, a refreshing and nutritious dessert that brings the vibrant flavors of the tropics to your table. Jackfruit, a nutrient-dense fruit, is rich in vitamins, antioxidants, and fiber, making it an excellent addition to your healthy eating regimen. Paired with creamy coconut milk, this sorbet is not only a treat for your taste buds but also a boon for your heart and digestive health.
What sets this dessert apart is the unique Chia Seed Crisp that accompanies the sorbet, adding a delightful texture and a dose of omega-3 fatty acids, protein, and calcium. This innovative combination ensures that you're indulging in a dessert that's as beneficial as it is delicious. With minimal added sugars and a focus on whole, plant-based ingredients, this recipe is perfect for those looking to satisfy their sweet tooth without compromising on health.
Recipe Overview
🥗 Vegetarian
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings
4
Calories
350 kcal
per serving
Cuisine
Thai
Indulge in a tropical delight with this Jackfruit and Coconut Sorbet, paired with a Chia Seed Crisp. A refreshing, healthy dessert option!
Ingredients
- • ripe jackfruit pods: 2 cups, chopped
- • coconut milk: 1 cup
- • maple syrup: 2 tablespoons
- • lime juice: 1 tablespoon
- • unsweetened shredded coconut: 1/4 cup
- • chia seeds: 2 tablespoons
- • honey (or agave for vegan option): 1 tablespoon
- • vanilla extract: 1 teaspoon
- • sea salt: a pinch
Instructions
- 1 Begin by preparing the jackfruit. Make sure the jackfruit pods are fully ripe and chop them into small pieces. This will ensure maximum sweetness and flavor in the sorbet.
- 2 In a blender, combine the chopped jackfruit, coconut milk, maple syrup, lime juice, and a pinch of sea salt. Blend until the mixture is perfectly smooth and creamy.
- 3 Pour the blended mixture into a shallow, freezer-safe dish. Cover it tightly with plastic wrap or a lid and place it in the freezer. Allow it to chill for at least 4 hours or until it's firm enough to scoop.
- 4 While the sorbet is freezing, prepare the chia seed crisp. In a small bowl, mix chia seeds, honey (or agave), shredded coconut, and vanilla extract until well combined. Spread the mixture thinly on a parchment-lined baking sheet.
- 5 Place the baking sheet in a preheated oven at 300°F (150°C) and bake for 15-20 minutes until the edges are golden and crisp. Let it cool completely before breaking into pieces.
- 6 Once the sorbet is set, scoop it into bowls and garnish with pieces of chia seed crisp. Enjoy immediately for the best texture and flavor.
Serving Suggestions
- • This Exotic Jackfruit and Coconut Sorbet pairs wonderfully with a fresh fruit salad that includes tropical fruits such as mango, pineapple, and kiwi, enhancing the tropical theme of the dessert. For a refreshing beverage pairing, consider serving a chilled herbal tea, such as hibiscus or lemongrass, which complements the flavors beautifully. If you’re looking to add a little more indulgence, a sprinkle of crushed pistachios can provide a nutty contrast to the sorbet’s creamy texture, while also adding a boost of healthy fats and protein.
Storage Tips
To store leftover sorbet, transfer it to an airtight container and keep it in the freezer for up to one week. Before serving, let it sit at room temperature for a few minutes to soften. The chia seed crisp can be stored in an airtight container at room temperature for up to three days, maintaining its crispness and flavor.
Ratings & Reviews
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