3/4 cup (chopped) of coconut meat
1/4 cup (chopped) of butter
1 papaya, peeled and sliced into wedges
1 liter of coconut sorbet
3/4 cup (chopped) of coconut meat
1/4 cup (chopped) of butter
1 papaya, peeled and sliced into wedges
1 liter of coconut sorbet
In a large skillet, cook the coconut and butter over high heat until caramelized
Transfer the caramel mixture to a bowl, add the papaya slices, and brush them with butter on both sides
Melt 2 tablespoons of oil in a 28x12 cm English muffin tin
Arrange the papaya slices at the bottom and sides of the mold, overlapping them slightly
Fill the mold with the coconut sorbet
Top with additional papaya slices
Place in the freezer for six hours or until firm
Unmold and let sit for 15 minutes before serving to allow the sorbet to become creamy.
