Coconut Milk Sorbet

Hey Guys and Girls! 

Its coming to the last month of Summer, here in Australia and I figured making cool treats before the cool days of Autumn sets in, is a good idea. I got this amazing recipe from a fellow blogger, The Hungry Mouse and with a few tweaks its still as amazing! 

This sorbet exerts the aromas of coconut, and tastes absolutely beautiful! Its so light and refreshing as a sorbet should be and is extremely creamy! This recipe yields an entire square cake pans amount of sorbet, if that makes any sense.

Ingredients:

• 2 Cans (400ml each) Coconut Milk
• 1 1/2 Cup Caster Sugar

• 1 - 2 tsp Vanilla Essence (depends on your taste)

Method:

1. Place the sugar and vanilla in a bowl and mix until the vanilla essence is fairly distributed through the sugar.
2. Pour half a can of the Coconut Milk into the bowl with the sugar and whisk until the sugar is dissolved.
3. Slowly incorporate the rest of the Coconut Milk and place into a blender. Blend on high for 2 - 3 minutes until the mixture is foamy and thoroughly blended.
4. Pour the mixture into a freezer safe container. I used a square cake pan that you would normally use to make brownies in. Freeze for 3 - 4 hours, or until firm.
5. When the coconut mixture is frozen, break it up and blend the mixture on high for 2 - 3 minutes until smooth. Pour the mixture in the container and freeze once again. Repeat this procedure two - three more times, until the mixture is frozen smoothly (meaning without any ice crystals).
6. The Coconut Milk Sorbet is now ready to serve.
   

SO until next time...

Thanks for Reading, 

Lusciously Decadent Writer :)