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Prep time
5 min
Cook time
3 min
Makes
1 serving
Total time
8 min
INGREDIENTS
- 1 tablespoon shredded coconut
- 1 teaspoon unsalted butter, melted
- 2 graham crackers, crushed
- 1 teaspoon honey
- Pinch of salt
- ¼ cup coconut cream
- 1 tablespoon powdered sugar
- 2 scoops Talenti Paradise Passionfruit Sorbetto
INSTRUCTIONS
- Place the coconut in a small skillet over medium-low heat. Cook, stirring frequently to avoid burning for 2 to 3 minutes, or until lightly browned all over. Immediately remove from the heat and allow to cool completely.
- Next, make the graham cracker crumble. Combine the melted butter, crushed graham crackers, honey and salt in a small bowl and stir to combine until the mixture clumps together.
- Next, make the coconut whipped cream. Combine the coconut cream and powdered sugar in a bowl and whisk vigorously until medium-stiff peaks form, about 2 minutes.
- Spoon two scoops of Talenti Paradise Passionfruit Sorbetto into a coupe glass. Top with the graham cracker crumble and toasted coconut, reserving a little to sprinkle on top. Spoon the coconut whipped cream over the graham crackers. Sprinkle with more graham crackers and coconut to garnish and serve immediately. Enjoy!
- Sorbetto
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