Coconut Sorbet

This could not be easier -- the hardest part of making it is just waiting for it to be done!  It has a rich, creamy consistency, but no dairy.  I made this for my husband to celebrate our big 1-month wedding anniversary, and he was quite content.  He has been hinting (subtly and not so subtly) that he would like me to make coconut sorbet for a year or two now, so it was about time that he got his wish!  I dare say, he looked quite content with the result. 

This recipe contains (well, more like consists of) an ingredient that was new to me, cream of coconut.  This is different than coconut milk, and it is found near the cocktail ingredients (like the margarita mix) in your supermarket.  It is also, by the way, looks completely disgusting when you pour it out of the can.  Close your eyes and have faith!  I added very small amounts of cardamom and lemon juice to mine -- next time I'd like to try doubling the amounts, or perhaps using lime juice instead of lemon.

Coconut Sorbet

serves 4-6

adapted from http://www.cuisenart.com/

Ingredients:

1 can Cream of Coconut (such as Coco Lopez)

1 can water

1/2 tsp vanilla

1/2 tsp lemon juice

1/2 tsp cardamom

Directions:

1. Shake the cream of coconut vigorously.

2. Open the can and pour it into a mixing bowl.  Try to ignore and forgive its appearance.

3. Add the can of water, the vanilla, the lemon juice, and the cardamom.

4. Whisk the mixture vigorously.  Your ice cream maker won't mix this for you!

5. Pour into your ice cream maker and follow the manufacturer's directions.