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Quick Coconut Sorbet

4.3

(17)

Recipe information

  • Yield

    Makes about 2 cups

Ingredients

1 15-ounce can cream of coconut (such as Coco Lòpez)*
1 cup ice-cold water
1/4 teaspoon rum extract

Preparation

  1. Step 1

    Whisk all ingredients in medium bowl. Transfer to 11x7x2-inch glass baking dish. Freeze until frozen, stirring every 30 minutes, about 3 hours. (Can be made 2 days ahead. Cover and keep frozen.)

  2. Step 2

    *Available in the liquor department of most supermarkets nationwide.

TagsSorbetFrozen DessertDessertCoconutFruitDairy FreeEasyNo-CookBon Appétit
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