Coconut sorbet


    • 2 (13 1/2 ounce) cans coconut milk
    • 1 cup shredded coconut
    • 2 Tablespoons raw sugar2 tablespoons Xylitol1/2 cup erythritol


  1. In a medium saucepan, combine the ingredients and bring to a boil, stirring until sugar is completely dissolved.
  2. Remove from heat, steep with 2 sprigs of fresh mint for 5 minutes.
  3. Remove mint, then refrigerate until fully chilled.
  4. Freeze in an ice cream maker for 30 minutes.

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