When you’re looking for a cool treat that’s light and refreshing, you need to try my Coconut Vanilla Sorbet.

Tip: Reserve the vanilla bean pod(s) for your granulated sugar. You’ll have vanilla-flavored sugar for future recipes.

Prep Time: 30 minutes for churning
Inactive Prep Time: 49 hours
Yields: 4 servings
1). 1 hour to steep cooked coconut mixture before cooling.
2). 24 hours to chill (refrigerate before going into the ice cream machine)
3). 24 hours to freeze the sorbet mixture.
Total Time: 49 hours 30 minutes
Equipment: ice cream machine, large mixing bowl, mesh sieve, paring knife, 1 (6-quart) saucepan, 2 (1-quart) plastic containers with a tight-fitting lid, ice cream scoop

Cooking Time and Temperature:
Medium-low heat, long enough to *scald the coconut milk mixture. Turn the heat off and steep for 1 hour.
Ice Cream Machine Churning Time:
30 minutes or until the mixture starts to thicken.

Ingredients:
2 (13.5-ounce) cans of unsweetened coconut milk
1 1/4 cups of granulated sugar
1 1/2 cups of coconut water
1 whole vanilla bean, halved, seeded, and scraped
1 spring of fresh mint leaves extra for garnish
a pinch of Kosher salt
1/2 cup unsweetened coconut, toasted for garnish

Directions:
Combine the coconut water, sugar, 1 sprig of fresh mint leaves, vanilla bean (including the pod), salt, and coconut milk into a saucepan set over med-low heat. *Scald the coconut milk stirring occasionally. You want to make sure all the sugar is dissolved. Remove from the heat. Let the mixture steep for 1 hour. Strain into a bowl, removing the mint and vanilla pod.

Next, cover and refrigerate the mixture for 24 hours.

Note: Refrigerate the bowl insert, for the ice cream maker, overnight. Pour the mixture into the frozen freezer bowl, turn the machine on and churn for 30 minutes.

Note: Don’t worry if the mixture doesn’t thicken as much as you’d like. Whenever any type of sugar and water mixture is used, without the proteins that eggs add, there becomes a lower freezing temperature.

Transfer the mixture into an airtight container, place it into the freezer for 24 hours.

Place your dessert glasses in the freezer for 30 minutes before serving. Remove the Coconut Vanilla Sorbet from the freezer for 10 minutes before serving. Scoop the Coconut Vanilla Sorbet into the dessert glasses. Sprinkle some toasted coconut over the top and garnish with a sprig of fresh mint.

There you have it, my Coconut Vanilla Sorbet.

Toasted Coconut:
Add unsweetened coconut to a dry sauté pan over medium-low heat. Swirl the pan around until you start to smell the coconut flakes and they become a light golden brown color.

*Scald: As the liquid heats, bubbles will appear around the outer rim, just under the boiling point.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/