My F&W
quick save (...)
Coconut-Lime FrappÉ
© James Baigrie

Coconut-Lime Frappé

  1. 1 tablespoon unsweetened shredded coconut
  2. 2 medium limes
  3. 1 pint coconut sorbet
  4. 1 cup plain nonfat yogurt
  1. Preheat the oven to 350°. Spread the coconut in a pie plate; toast for about 5 minutes, or until golden; let cool.
  2. Using a sharp knife, peel the limes, removing the bitter white pith. Working over the jar of a blender, cut in between the membranes to release the sections. Squeeze the juice from the membranes into the blender. Puree the lime sections and juice with the coconut sorbet and yogurt until smooth, about 30 seconds. Pour the frappé into glasses, garnish with the coconut and serve.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.