Categories: desserts

Ingredients

• 11/2 cups water
• 1¹∕³ cups granulated sugar
• 1 whole vanilla bean, halved and seeds scraped
• pinch salt
• 2 cans (13.5 ounces each) unsweetened coconut milk

Directions

1. Combine the water, sugar, vanilla bean (including the pod) and salt in a medium saucepan set over medium-low heat. Bring mixture just to a boil and then remove from heat. Let mixture steep for 1 hour; strain (discarding pod).

2. Add the coconut milk to the strained mixture. Cover and refrigerate overnight.

3. Turn on the ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The sorbet will have a soft, creamy texture. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours.

4. Remove from freezer about 15 minutes before serving.

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