The coconut in this sorbet is incredibly creamy and delicious, while the lemongrass adds a bright, intriguing flavor that’s both refreshing and lingering. Its unique taste makes it feel special—perfect for serving to friends or as a fancy, standout dessert.

Ingredients

• 2 cans coconut milk, well shaken
• 2 cups flaked unsweetened coconut
• 1 stalk lemongrass coarsely chopped
• 1 cup sugar (I used beet sugar)
• Pinch kosher salt

Instructions

• In a small pot, combine the coconut milk, (make sure that you spread all of the thick coconut on the lid in!) flaked coconut, lemongrass and sugar with the dash of salt.
• Bring to a simmer over medium-low heat and stir for about 2 minutes or until the sugar has dissolved.
• Take the pot off of the heat and let the lemongrass steep until the mixture has cooled completely.
• Strain the mixture into a bowl, pressing all of the liquid out of the flaked coconut and lemongrass.
• Discard the flaked coconut and lemongrass and refrigerate the coconut sorbet base until cold.
• You can freeze the lemongrass coconut sorbet in a machine according to manufacturers directions, or even just place in tupperwear and put straight into the freezer.
• Let freeze overnight, and when ready to eat scoop and serve

Recipe from Heather Christo