Coconut Sorbet

This is a Cuisinart recipe and frankly, it doesn't have that much coconut flavor to it. Maybe I should have used coconut cream instead of coconut milk. It tastes like sweetened vanilla water that has been colored white. Even though the coconut milk was unsweetened, there is still too much sugar in the recipe. Next batch should cut the sugar down to 3/4 c.

Ingredients

1.5 c water

1 1/3 c granulated sugar

1 whole vanilla bean, halved then seeds scraped

pinch of salt

2 cans (13.5 oz each) unsweetened coconut milk

Directions

1. Combine water, sugar, vanilla bean pod and seeds and salt in a medium saucepan. Bring to just a boil then remove from heat. Let the ingredients steep for an hour and strain into a separate bowl. Add coconut milk. Stir. Cover and refrigerate overnight.

2. Process in Cuisinart (or similar) ice cream maker. Transfer sorbet to a container and freeze for at least two hours until firm.