Coconut Sorbet with Glazed Gold Kiwi Fruit

Prep time Overnight freezing
Cook time 45 minutes
Servings 4


200ml thickened cream

1 cup coconut cream
1 cup condensed milk
2 tbsp desiccated coconut
10 digestive biscuits (approx. 200g)
3 tbsp rapadura sugar 
80g butter, melted 
2 Orchard Rd Gold Kiwi Fruit, peeled and sliced into rounds

½ cup sugar syrup (1 cup sugar + 1 cup water boiled until thickened)
Sprigs of mint, serve

Coconut Sorbet with Glazed Gold Kiwi Fruit


For the ice cream, whisk cream to soft peaks. Fold in the condensed milk, coconut cream and desiccated coconut. Place in a 1L plastic container and cover with cling wrap touching the surface, then a lid on top. Freeze overnight.

Preheat oven to 180°C.
For the biscuit crunch, blitz the biscuits to a fine crumb in a food processor. Combine the crumb with the sugar and butter and scatter on a tray. Bake in the oven for 15-20 minutes until golden then allow to cool. 

Dress the Orchard Rd Gold Kiwi Fruit with a few tablespoons of sugar syrup. Arrange on a plate in a single layer and overlap slightly to form a rose-shape. Sprinkle a mound of crumb in the centre and top with coconut ice cream and mint.