To toast flaked unsweetened coconut, spread it in an even, single layer on a rimmed baking sheet. Then, bake in a 350° preheated oven for 5 minutes or until golden, stirring once.
Cooking Light JUNE 2011
1. Combine cubed mango, sugar, 1 tablespoon lime juice, and coconut milk in a blender; process until mixture is smooth, scraping sides as necessary. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions to soft-serve consistency. Spoon sherbet into a freezer-safe container; cover and freeze 2 hours or until firm. Sprinkle each serving with coconut.
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