Sunday, February 12, 2012
What's the best solution for ice cream for people that or lactose intolerant?
Sorbet of course!
Decided to make a coconut sorbet for my sister and Chris a few weeks ago and my sister loved it!
Topped with toasted coconut which gave it some texture.
This is incredibly simple recipe.
And the sorbert turned out super refreshing and coconut-y, how perfect!
4 cups coconut milk (full fat)
3/4 cup granulated sugar
pinch of salt
1 TBSP vanilla extract
1/2 vanilla bean, slit lengthwise, and scraped* (optional)
1. Stir the coconut milk and sugar together until the sugar is dissolved.
2. Add the salt and vanilla and freeze in an electric or hand operated ice cream freezer.
at 11:00 AM