Tropical Breakfast Sorbet with Island Granola, Fresh Fruit and Key Lime Coconut Honey


After a long winter, the change in the air brings out the desire to eat something fresh and new. I love this Hawaiian tradition! A blended sorbet of Island fruits, topped with homemade granola, sliced bananas, berries and drizzled with key lime coconut honey. A delicious way to start any day! ~Amy

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

Sliced Bananas
Sliced Strawberries
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

Island Granola:

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


Breakfast Sorbet with Fresh Assoreted Berries, Granola, and Artisan Infused Honey

Breakfast Sorbet with Fresh Assoreted Berries, Granola, and Artisan Infused Honey

I had so much fun coming up with this fun breakfast or girl party idea for KSL’s Studio 5! The inspiration for this comes from an amazing breakfast we came across in Hawaii. It is well worth the effort, soooo good! In fact I want one right now, I better get blending!

Breakfast Sorbet with Fresh Assorted Berries, Granola, and Artisan Infused Honey

1 cup frozen fruit
1/2 cup juice
Fresh fruit, sliced bananas, raspberries, blackberries, strawberries etc…
*Homemade Granola
*Flavored Artisan Honey

To make frozen fruit blend, place juice into blender, add frozen fruit and pulse blender.
Spoon into serving glass and top with sliced banana along the edge, place desired amount of granola next to the banana, then fill in remainder space with berries. Finish with a drizzle of honey over the top. Serve immediately.

Makes an individual serving

Suggested frozen fruits blends:

*Mixed berries, raspberries, blackberries, blueberries

*Tropical blend, pineapple, mango, papaya, strawberries

*Anti-oxidant blend, strawberries, cherries, raspberries, blueberries, pomegranate with acai purée

Suggested juices:
Fresh orange juice, passion fruit juice, or orange mango

Homemade Granola:
Strawberry French Vanilla Toasted Oats with Almonds, Cashews, and Berries
Mango Coconut Toasted Oats with Macadamia nuts, and Tropical Fruits
Recipes can be found on

Flavored Honeys:
Tangerine Vanilla Honey
Lime Coconut Honey
Store purchased single origin Blackberry Honey
Recipes can be found on

Recipes by Amy Richardson