Coconut Sorbet
By: Anonymous
Published: Thursday, February 11, 2010 - 7:34pm

Ingredients




1 can light coconut milk
6 tablespoons fructose
1 pch sea salt
vanilla bean scraped OR 1/4 tsp vanilla extr

Preparation

1 In a medium bowl, combine all the ingredients and whisk until well combined. Freeze in an ice cream maker according to the manufacturer's instructions. 2 To make granita-style, pour the mixture into a large shallow baking dish and place it in the freezer. Stir this mixture every hour for 4 to 6 hours, or until frozen. Store in an airtight container in the freezer for up to 4 days, the sorbet may become icy; when this happens, the sorbet can be melted and refrozen. 3 Makes 2 cups. 4 NOTE: "This wonderful sorbet likes chocolate, but it pairs well with almost anything else you might think to serve it with. It complements any fruit-based dessert wonderfully."