Coconut Sorbet
Ready In: 4 hrs 15 mins
Serves: 8
Ingredients
- 1 1⁄4 cups water
- 1 1⁄4 cups sugar
- 1 vanilla bean
- 1 pinch salt
- 2 (15 ounce) cans whole coconut milk
- 1⁄4 cup sweetened coconut, toasted
Directions
- Begin by cutting your vanilla bean in half. Scoop out the insides and set aside.
- In a medium pot, combine water and sugar. Whisk till combined (not all dissolved).
- Add the pods and the vanilla to the pot and bring to a simmer.
- Simmer for a few minutes and remove from heat and allow it to cool for one hour.
- Mix in both cans of whole coconut milk (must use whole for this recipe).
- Allow it to cool for several hours in the fridge or overnight if possible.
- Place in your ice cream machine using a sorbet or gelato attachment (if you have this).
- Mix until thick and frozen; approximately 1 hour.
- Eat right away or allow it to harden further in an air tight container in the freezer.
- Toast coconut in the oven and sprinkle over your sorbet sundae before serving!
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