Coconut Sorbet
If you have an ice cream machine, this is one of the fastest, easiest, most satisfying desserts you can make.
Recipe information
Yield
makes 1 quart
Ingredients
3 cans coconut milk (about 1 quart)
1 cup sugar, or to taste
2 teaspoons vanilla extract
Preparation
Step 1
Combine the coconut milk with the 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. Serve as soon as possible after making or freeze and let “warm” in the refrigerator for 30 minutes before serving. Best the day it is made.
From Mark Bittman's Quick and Easy Recipes From the New York Times by Mark Bittman Copyright (c) 2007 by Mark Bittman Published by Broadway Books.
Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
