In a medium bowl, combine the melted coconut sorbet and the coconut milk. Using a whisk, slowly incorporate the lime juice, including the pulp. Keep chilled until service.
To caramelize the plantains, combine the butter and brown sugar in a medium saucepan over high heat. Once the sugar is caramelized, add the plantains, and turn down the heat. Cook slowly until the plantains are tender. Add the shredded coconut and toss.
To plate, place the plantains in the center of a shallow bowl. Pour the cold coconut soup around the outside.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Copyright 2003, Jill Davie, All Rights Reserved
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