Raspberry Sorbet with Chocolate Coconut Magic Shell 

Raspberry Sorbet with Chocolate Coconut Magic Shell

Yield: 6 servings 
  • Prep Time: 5 minutes 
  • Cook Time: 0 minutes 
  • Cooling Time: 1 hour 
  • Total Time: 1 hour 5 minutes 


For the Sorbet: 

  • 1/4 cup heavy cream 
  • 2 Tablespoons coconut oil, melted 
  • 1 cup frozen raspberries 

For the Shell: 


  1. In a blender, combine cream, coconut oil, and raspberries. Process until completely smooth. Transfer to freezer for 1 hour.  
  2. In the microwave or on the stove, melt dark chocolate chips and coconut oil.  
  3. Scoop sorbet into bowls and top with magic shell mixture. Sprinkle with coconut. Allow shell to harden before eating.