Tropical Breakfast Sorbet with Island Granola, Fresh Fruit and Key Lime Coconut Honey
Tropical blend frozen fruit:
Pineapple, mango, papaya,
Passion Fruit or fresh orange juice
Key Lime Coconut Honey* or purchased
Island Granola*, or purchased
Place frozen fruit into blender, adding a small amount of fruit juice, pulse until smooth, adding more juice if necessary.
Pour into bowls or wide rimmed cups, and top with fresh sliced banana, berries, and granola. Drizzle with honey. Serve immediately.
*recipes at Great Tastebuds
Key Lime Coconut Honey
1 cup honey
3 tbsp. Cream of Coconut
Zest from 2 or 3 key limes
In a small sauce pan, heat honey, cream of coconut, and lime zest. Stir and heat thoroughly.
When slightly cool, pour into decorative jars, or a sealable container.
Makes 1 cup
Recipe by Amy Richardson
8 cups rolled oats
1 1/2 cups sweetened shredded coconut
1 cup oven roasted sliced almonds
1 1/2 cups honey
2 tbsp oil
2 tsp vanilla
1 tsp salt
1-2 cups Tropical Fruits Medley, Mariani or other brand
Heat oven to 225
In a large mixing bowl, stir together oats, coconut, and almonds.
In a small saucepan, heat honey, oil, salt and vanilla until warm.
Pour over oat mixture and stir until evenly coated. Place a parchment lined baking sheet and cook for 1 hour, stirring every 20 minutes, or until desired color is reached.
Cool completely. Stir in dried fruit and store in a air tight container.
Makes 10 cups
Recipes by Amy Richardson