Coconut Sorbet

There are three things I could eat every day: Chips and salsa, apples, and ice cream. And since Ethan is very sensitive to dairy in my diet, ice cream has been banned for the time being. Which is a cruel, cruel thing to do during a Georgia summer. I am currently addicted to the DIY frozen yogurt shops and where we now live, we are within walking distance to THREE. However, most all are made from yogurt. Boo. And one can only have so much raspberry sorbet, albeit tasty. So I've been having my fill of popsicles and the like, but I miss that cold, creamy deliciousness. I recently discovered coconut sorbet and coconut popsicles, which still have that creamy element to them but without the dairy. So instead of running to the store every other day for more (you laugh, but it's true), I decided to make my own. I love making homemade ice cream and sorbet. Plus the perks are super tasty too!

This recipe can easily be made into popsicles as well, I would increase the coconut water by about a cup. And you can also add shredded coconut to the ice cream maker towards the end of it's doin' it's thang or top with toasted coconut too.

Ingredients:

2 1/2 cups coconut water

3/4 cup sugar

1 can coconut milk (not the low-fat kind)

2 tsp. coconut extract

1/4 tsp. salt

1 cup shredded coconut, if desired

1. Bring the coconut water and sugar to a boil in a saucepan, stirring occassionally until the sugar is dissolved.
2. Whisk together the coconut milk, extract, and salt in a bowl. Add in the water/sugar mixture and whisk to combine.
3. Refrigerate until cold, at least 3 hours and follow instructions on your ice cream maker until the consistency of frozen yogurt. Add coconut shavings in at this point, if desired, and store in an air-tight container in the freezer.

Yum. Enjoy!

Devony,

Yours