Prep time: less than 5 min.
Total time: 35 min., plus chilling time.
2 cans (13.5 oz.) each GOYA® Coconut Milk
1 can (15 oz.) Coco GOYA® Cream of Coconut
1½ cup water
½ cup sweetened flaked coconut, plus more for garnish, if desired.
|1.||Blend coconut milk and cream of coconut in blender until smooth, about 1 minute. Transfer to bowl; stir in water and ½ cup flaked coconut. Chill until very cold.|
|2.||Process cold coconut mixture in 2-qt. ice cream maker, according to manufacturer's instructions; transfer to freezer. Freeze until firm.|
|3.||To serve, scoop into dessert bowls and garnish with more flaked coconut, if desired.|
No Ice Cream Machine? No problem!
To make this coconut sorbet without an ice cream machine, follow recipe through step 1. Then, transfer coconut mixture to freezer-safe bowl and transfer to freezer. Freeze until frozen, vigorously stirring coconut mixture every 30 minutes, about 3 hours. Then cover and keep frozen until ready to use. Proceed to step 3 of recipe.