Chocolate Coconut Sorbet

Chocolate Coconut Sorbet

Coconut milk is a rich, creamy alternative to dairy milk that is great for use in desserts. Freezing it in an ice cube tray makes it easy to whip up some delicious coconut sorbet in just a few minutes!

Ingredients:

1 13-oz can of coconut milk

1 Tbsp cocoa powder

2 tsp maple syrup (optional)

Directions

  1. Pour the coconut milk into an ice cube tray and freeze overnight, reserving what does not fit in the tray.
  2. Set up Vidiem Mixer-Grinder by placing the chutney jar onto the motor base.
  3. Add the coconut milk ice cubes and secure the lid.
  4. Pulse a few times, until ice cubes begin to break up, holding the lid tightly in place.
  5. Add the remaining coconut milk (about ⅓ cup) and blend on speed 1. Never run Vidiem Mixer-Grinder for more than 60 seconds at a time, to avoid overheating the product.
  6. Scrape down the sides of the jar with a rubber spatula and replace the lid.
  7. Continue blending on Speed 1 until smooth and creamy, scraping down the sides as necessary.
  8. Add the cocoa powder and maple syrup (if using) and blend again just until combined.
  9. Enjoy right away or freeze to desired firmness.

Yield: About 2 cups

Storage Transfer to a freezer-safe container (with a tight fitting lid) and store for up to 3 days.

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