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“A light and refreshing treat perfect for summer.”
READY IN:
4hrs 15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Begin by cutting your vanilla bean in half. Scoop out the insides and set aside.
  2. In a medium pot, combine water and sugar. Whisk till combined (not all dissolved).
  3. Add the pods and the vanilla to the pot and bring to a simmer.
  4. Simmer for a few minutes and remove from heat and allow it to cool for one hour.
  5. Mix in both cans of whole coconut milk (must use whole for this recipe).
  6. Allow it to cool for several hours in the fridge or overnight if possible.
  7. Place in your ice cream machine using a sorbet or gelato attachment (if you have this).
  8. Mix until thick and frozen; approximately 1 hour.
  9. Eat right away or allow it to harden further in an air tight container in the freezer.
  10. Toast coconut in the oven and sprinkle over your sorbet sundae before serving!

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