This tropical fruit is one of my favorite. This is sorbet is great to have by itself or with cottage cheese or with greek yogurt. Enjoy!
8 cups peeled, seeded and diced ripe papaya, (about 1 very large)
1/2 cup water
1/4 cup of splenda
1/4 cup “lite” coconut milk, divided
2 tablespoons lime juice, divided
1 teaspoon lime zest, divided
2 pinches of salt
Line a large baking sheet with parchment or wax paper. Arrange diced papaya in a single layer and freeze overnight.
Combine water and splenda in a small saucepan. Bring to a boil over high heat, stirring constantly, until the splenda is completely dissolved and transparent, 3 to 5 minutes. Remove the papaya from the freezer to defrost for about 5 minutes.
Transfer half the frozen papaya to a food processor. Add half the splenda in water, 2 tablespoons coconut milk, 1 tablespoon lime juice, 1/2 teaspoon lime zest and a pinch of salt. Pulse two or three times then process until smooth, stopping to scrape down the sides and stir as necessary. Transfer the sorbet to a large serving bowl. Repeat with the remaining ingredients; add to the serving bowl. Serve immediately or freeze until ready to use.