- 8 ounces sweetened coconut milk
- 16 ounces water
- 1/4 cup toasted coconut
Combine the coconut milk and water and chill for several hours in the refrigerator.
Freeze the mixture in an ice cream freezer according to the manufacturers instructions. Add the toasted coconut to the frozen coconut sorbet by stirring in using a spoon. Keep frozen until ready to serve.
Copyright Michael Lomonaco 1997