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Ingredientes
- For pies
- 1 1/2 c. shredded sweetened coconut (about 4 1/2 ounces), lightly toasted
- 1 pt coconut ice cream, slightly softened
- 1 pt mango sorbet, slightly softened For sauce
- 2 c. frzn unsweetened blackberries, thawed, juices reserved
- 5 Tbsp. sugar
- 1 Tbsp. blackberry liqueur, creme de cassis (black-currant-flavored liqueur) or possibly brandy
Direcciones
- Make pies:Line six 3/4 c. custard c. or possibly ramekins with double layer of plastic wrap, leaving 3 inch overhang. Spoon 2 Tbsp. toasted coconut into bottom of each c.. Divide coconut ice cream among custard c. (about scant 1/3 c. each); spread proportionately and press to compact. Sprinkle 1 Tbsp. coconut over ice cream in each c.. Spread mango sorbet proportionately over, dividing equally. Cover with plastic wrap overhang. Freeze till hard, at least 4 hrs.
- Make sauce:Puree blackberries with juices in processor. Strain puree into medium bowl, pressing on solids to extract as much fruit and liquid as possible. Throw away solids in strainer. Stir sugar and liqueur into blackberry puree. (Pies and sauce can be made 3 days ahead. Keep pies frzn. Cover and refrigeratesauce.)
- Using plastic wrap overhang as aid, pull out pies from custard c. and invert pies onto plates. Peel off plastic. Spoon blackberry sauce around each pie; serve.
- Makes 6 pies
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 6 servings | |
| Calories 118 | |
| Calories from Fat 35 | 30% |
| Total Fat 4.11g | 5% |
| Saturated Fat 3.35g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 5mg | 0% |
| Potassium 109mg | 3% |
| Total Carbs 20.51g | 5% |
| Dietary Fiber 3.5g | 12% |
| Sugars 17.02g | 11% |
| Protein 1.01g | 2% |
