Macerated plums with coconut sorbet

  • 10 mins cooking
  • Serves 6
  • Print
Photography by Brett Stevens. Styling by David Morgan.


Macerated plums with coconut sorbet
  • 2/3 cup (150g) caster sugar
  • 1 vanilla bean, split lengthways
  • 2/3 cup (160ml) water
  • 1 cup (250ml) milk
  • 400 millilitre can coconut milk
  • 1 tablespoon dark rum
  • 750 gram plums (see notes)
  • 2 tablespoon dark brown sugar
  • 1/3 cup (80ml) fresh orange juice


Macerated plums with coconut sorbet
  • 1
    Combine caster sugar, vanilla bean and water in a saucepan. Stir over low heat until sugar is dissolved. Bring to the boil, then simmer for 10 minutes. Discard vanilla bean and pour vanilla syrup into a medium bowl.
  • 2
    Pour the milk and coconut milk into the same saucepan and heat until warm. Take the pan off the heat, stir in the vanilla syrup and rum; cool. Churn the mixture in an ice-cream machine or pour it into a shallow container. Place in the freezer, then stir every hour until the sorbet freezes.
  • 3
    Cut plums into thick slices, removing stones as you go. Put the plums in a bowl, add dark brown sugar and orange juice; toss until well coated. Cover and refrigerate for 1 hour.
  • 4
    Divide the chilled plums among six serving glasses and serve with the coconut sorbet.


Plums not suitable to freeze. Not suitable to microwave. You'll need approximately 10 plums for this recipe.

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