Like most sorbet recipes, this one is infinitely easier to make if you have an ice cream machine. The key is to serve it as soon as you can after making it—it does not keep well and in fact is best the day it is made—and, if necessary, “warming” it slightly in the refrigerator before serving.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Combine the coconut milk with 3/4 cup sugar and taste; add more sugar if you like. Add the vanilla and stir.
Step 2
Freeze in an ice cream machine according to the manufacturer’s instructions or spread in a roasting pan or on a baking sheet and freeze, stirring once every 30 minutes or so until it achieves the desired consistency (figure at least 2 hours using this method).
Step 3
Serve as soon as possible after making or freeze and let “warm” in the refrigerator for 30 minutes before serving.
