It seems August has been an ode to my perpetual summer sweet tooth! Here's one more idea for an effortless seasonal dessert to please your tastebuds. Choose any ice cream or sorbet you like (I've been really digging Ciao Bella's Coconut Sorbet) and top with fresh fruit and toasted coconut! These fuzzy donut peaches are in season and were a delightfully juicy addition. To toast coconut flakes, heat a large frying pan over medium heat for five minutes. Add the sweetened coconut and toast, stirring often, until golden brown. Remove from pan immediately once browned and spoon over ice cream. The crunchy texture of the toasted coconut and sweet tart of the peaches is oh-so-tropical ... it's like an island in your mouth!
Sweetly yours,
NRG
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