Ingredients Jump to Instructions ↓

  1. 2 Mango sorbet

  2. 2 Coconut sorbet

  3. 2 Raspberry sorbet

  4. 6 cups 1422ml Blueberries

  5. 6 tablespoons 90ml Shredded coconut

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Line a cookie sheet with waxed paper and scoop out eight 1/2 cups from each of the sorbets and place on waxed paper. Freeze for at least 4 hours. When ready to serve, place each scoop into individual cups and garnish each with 1/4 cup blueberries and 1 teaspoon of the coconut.


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