Preheat the oven to 200°C (390°F) and spread the 300 g peanuts in a single layer on a baking sheet.

Roast the peanuts for 10 minutes, then let them cool completely until no longer warm.

Add the cooled roasted peanuts and 400 ml coconut milk to the food processor.

Add 200 g sweetened condensed coconut milk and 350 ml water to the food processor.

Add the zest of 1 lime and 1 tsp vanilla extract to the mixture.

Add 1/4 tsp bitter almond extract and 1/4 tsp ground nutmeg.

Blend the mixture until completely smooth and creamy, scraping down the sides if needed.

For the ice-cream-maker method, pour the mixture into the ice cream maker bowl and freeze it overnight.

Churn the fully frozen mixture using the ice cream maker's ice cream setting until smooth and scoopable.

For the no-churn method, pour the blended mixture into ice cube trays and freeze overnight until solid.

Transfer the frozen cubes to the food processor and blend, stopping to scrape the sides as needed.

Add a small splash of water or coconut milk only if needed, then blend until the sorbet is smooth.

Serve the peanut sorbet immediately for a soft texture, or return it to the freezer to firm up.