1) To make the sorbet, place all of the ingredients in a saucepan and bring to the boil. Simmer for 10 minutes, remove from the heat and leave to go cold. Strain into a jug and freeze in an ice-cream machine.
2) Pre-heat the oven to 180 degrees C/Gas mark 4 (turn the fan function off if possible, as it can stop the biscuits spreading out evenly).
3) Line a couple of baking trays with non-stick parchment. Mix the coconut, lemongrass, flour, sugar and salt. Melt the butter and while still hot, pour it over the dry ingredients. Stir until evenly mixed.
4) Make a well in the centre and add the beaten egg and mix thoroughly. Drop teaspoonfuls of the mixture onto the baking sheets, leaving a few centimetres between each one, otherwise they will spread into one another.
5) Now mould each biscuit around the handle of a rolling pin or glass so they have a nice curved shape. If they are left to cool for too long, they become very brittle and will crumble when you try to mould them.
6) Serve scoops/scrolls of the sorbet with a plateful of sliced fruits, mint sprigs and the biscuits on the side. Alternatively serve the sorbet and fruit in a large martini glass sat on a plate for the biscuits.