Coconut Sorbet

Photo: flickr user stu_spivack

Ingredients

1 can light coconut milk

6 tablespoons fructose

1 pch sea salt

vanilla bean scraped OR 1/4 tsp vanilla extr

Preparation

In a medium bowl, combine all the ingredients and whisk until well combined. Freeze in an ice cream maker according to the manufacturer's instructions.

To make granita-style, pour the mixture into a large shallow baking dish and place it in the freezer. Stir this mixture every hour for 4 to 6 hours, or until frozen. Store in an airtight container in the freezer for up to 4 days, the sorbet may become icy; when this happens, the sorbet can be melted and refrozen.

Makes 2 cups.

NOTE: "This wonderful sorbet likes chocolate, but it pairs well with almost anything else you might think to serve it with. It complements any fruit-based dessert wonderfully."