COCONUT SORBET
8 ounces sweetened coconut milk
16 ounces water
1/4 cup toasted coconut
Diced pineapple, as needed for garnish
Combine the coconut milk and water and chill in the refrigerator until cold.
To toast coconut, simply cook the flakes in a skillet over low to medium heat until they just start to turn golden in color.
Process the liquid in an ice cream machine according to the manufacturer’s directions.
Add the toasted coconut to the frozen coconut sorbet by stirring it in using a spoon.
Keep frozen until ready to serve.
Serve in halved coconut shells with diced pineapple for garnish
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