Coconut Sorbetto

For as long as I can remember I have always loved the taste of coconut and I am always looking for ways to incorporate it into my meals.  This is a easy sorbetto to make and it has a wonderful taste.  Since it uses coconut milk instead of dairy milk it is one of the few sorbettos that is dairy free.  It is a nice way to finish off a good meal and pairs well with a mango sorbetto.

Coconut Sorbetto

14 oz can unsweetened coconut milk (not light)

1 1/4 cups water

1 cup sugar

1/4 cup sweetened shredded dried coconut

1. In a medium saucepan over medium heat, combine the coconut milk, water and the sugar.  Whisk the mixture to dissolve the sugar.
2. Reduce the heat to medium-low and simmer for 4 minutes.
3. Pour into a bowl and allow enough time for it to completely cool before placing it in the refrigerator for at least 4 hours.
4. Stir the shredded coconut into the mixture.
5. Pour into the container of an ice cream maker and churn according to manufacturer's instructions.