Coconut Sorbet: One can of Coco Lopez mixed with half a bottle of Coconut syrup. Mix, pour in small plastic cups and freeze. Delicious.

Vanilla Sorbet: mix one egg yolk with 4 tablespoons of sugar. Add a can of condensed milk, one tablespoon of vanilla, one teaspoon of cinnamon. Mix well. Pour in plastic cups. Freeze and serve.

One layer of Merengue cookies. One layer of home made dark chocolate whipped cream. Top with cold fresh blueberries.

Brew espresso coffee and mix in some cinnamon. Cool. Pour into a round bottom container and freeze. Turn over into a dessert plate and cover in whipped cream.

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Categories: Metro Gourmet

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