Caramelize the sugar (1) until golden brown. Add butter and grated coconut. Roll out hot brittle as thinly as possible between parchment paper. Cool and break into pieces.
Grate zest from limes, squeeze out juice given mass. Cut remaining limes into slices. Scrape out vanilla pulp. Soak gelatin.
Heat coconut milk with sugar (2), coconut essence, vanilla pulp, coconut liqueur and water. Let gelatine melt in it. Cool. Fold in lime zest and juice. Freeze in ice cream maker.
Pipe sorbet into chilled glasses, garnish with coke brittle, lime slices and coconut chips.
Khb 11/97
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