Ingredients
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1 cup coconut water
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½ cup caster sugar, plus extra sugar to serve to taste
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400g can coconut milk
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nectarines, pitted and cut into wedges
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kiwifruit, peeled, cut into slices
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dragon fruit, peeled, cut into slices
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pineapple, rind removed, cut into long slices
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plums, pitted, cut into wedges
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1 bottle Prosecco, or sparkling wine
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3-4 tablespoons pomegranate arils
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zest of 2 large limes
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5-6 tablespoons passionfruit pulp
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½ cup toasted thread coconut (optional)
Fruit salad in a cup, fizzing with effervescent Prosecco and a dollop of coconut sorbet… enough said. Use as little or as much fresh fruit as you like. Serves 6.
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To make the coconut sorbet: In a small saucepan, combine the coconut water and caster sugar over low heat and stir until the sugar has dissolved. Set this syrup aside to cool, and then stir in the coconut milk until combined. Freeze the mixture in an ice cream machine per the maker’s instructions. Store in a covered container in the freezer.
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To assemble: Prepare fruits and layer them into glassware. If your fruit is on the tart side, sprinkle a teaspoon of caster sugar into each glass. Pour over 150-200ml of Prosecco and top with a dollop of coconut sorbet followed by pomegranate arils, lime zest and a spoonful of passionfruit pulp. Sprinkle over coconut, if using.
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