200g coconut yoghurt
1 cup mango flesh, diced and frozen
1 tsp orange zest
¼ cup passionfruit pulp
1 punnet blueberries, halved
1-2 tbsp coconut water or sparkling wine
Combine coconut yoghurt, mango and zest into a food processor and pulse until combined.
With the motor running slowly add coconut water or sparkling wine until a the sorbets soft-serve like consistency is reached.
Serve immediately in frozen glasses, layering with sorbet, passionfruit pulp, blueberries, pomegranate seeds and repeat the layering process.