We have been experimenting with sorbets ever since we swore off ice cream, mostly because of sensitivity to dairy products but also because we wanted to cut out the fat. Not that the sorbets we’ve been making are not indulgent (wait until you see the chocolate version of this one). Our local ice cream parlor, The Bent Spoon, is off the chart creative and yummy, but SO expensive. Luckily the product is so full-bodied that a tiny scoop is enough. Sorbet’s easy and fast to make so now we make it at home.
This is my version of a sorbet masquerading as vanilla ice cream. Adding the toasted coconut is optional but it adds body and crunch. I’ve made it without toasting the coconut and that’s fine too. You can add the coconut to the mixture before freezing instead of adding it at the end.
1 14-oz can unsweetened coconut milk (light or regular)
1 cup water
½ cup granulated sugar
1 tsp vanilla extract
½ – 1 cup shredded unsweetened coconut, toasted (optional)
Mix coconut milk, water and sugar, stirring until the sugar dissolves. Add the vanilla and chill until very cold. Process in an ice cream maker according to manufacturer’s directions. Stir in the toasted coconut or sprinkle on top when serving.