1. Blend the first three ingredients until smooth; pour out into a bowl and mix in with rose essence. 2. Soak gelatin in little warm water; melt on low heat and add to the coconut mixture. 3. Set in the freezer. When mushy beat it with an egg beater or hand blender to break all the crystals; put back into the freezer. 4. Serve a big scoop of the coconut sorbet with a sprig of mint or rose petals. 5. While serving push in to chocolate biscuit rolls on the side. ---------------------------------------------------------------------------
Nutrition
Ingredients
