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Ingredients55 m servings 363 cals
Original recipe yields 4 servings (2 cups)
- Pour coconut milk into a container. Fill the empty can halfway with water and add to the coconut milk. Whisk in sugar until dissolved. Stir in coconut flakes.
- Cover and freeze until chilled, about 30 minutes.
- Pour coconut mixture into an ice cream maker and churn according to manufacturer's instructions until soft and creamy, 15 to 20 minutes.
- Cook's Note:
- For a firmer sorbet, freeze for 2 hours before serving.
Per Serving: 363 calories; 28 g fat; 30.4 g carbohydrates; 2.7 g protein; 0 mg cholesterol; 18 mg sodium. Full nutrition