175 g Caster (superfine) sugar
120 ml Coconut milk
50 g Grated or desiccated (dry unsweetened shredded) coconut
1/2 Lime, squeeze

To decorate
1 sprig Fresh mint leaves

Place the sugar in a heavy pan and add 300 ml water. Bring to the boil, stirring constantly until the sugar has dissolved completely. Reduce the heat and simmer for 5 minutes to make a light syrup. Stir the coconut milk into the syrup, along with most of the coconut and the lime juice.Pour the mixture into a bowl or freezer for 1 hour. Take the sorbet out of the freezer and beat it, or blend it in a food processor, until smooth and creamy, then return it to the freezer and leave until frozen. Before serving, allow the sorbet to stand at room temperature for 10-15 minutes to soften slightly. Serve in small bowls and decorate with the remaining coconut and the mint leaves.