Luscious and creamy, a coconut lover’s delight, this sugar free macrobiotic recipe for coconut sorbet does require an ice cream machine for optimal consistency.
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
- 2 (15 ounce) cans organic coconut milk
- ½ cup agave nectar
- 1 pinch sea salt
- 1 vanilla bean, split in half
- 1 cup shredded coconut
Preparation:
Heat coconut milk, agave, salt, vanilla bean, and coconut in a heavy bottomed saucepan.
Bring to a simmer over medium heat, reduce flame, and cook for 5 minutes.
Remove vanilla bean, and scrape the seeds back into the coconut milk. Stir thoroughly and remove from heat.
Cool the mixture, then refrigerate until cold.
Freeze in the ice cream machine according to the manufacturer’s instructions.
Serves 4-6
Copyright 2009 by Jen Hoy
