Thai Coconut Cream Sorbet – gluten free!
1x 400ml tin of gluten free coconut milk (yes, they even put modified starch in coconut milk sometimes, so make sure yours is gluten free. A safer alternative is coconut block that you make into milk – I’ve yet to see non gluten free coconut mlikblock).
4.5 oz sugar
Juice of one small lemon
- Dissolve sugar in boiling water
- Set aside in fridge to cool
- Whisk in Coconut milk and lemon juice and put into ice cream maker or pop in freezer and take out and whisk after a couple of hours and ice crystals have appeared around the edge
- whisk twice more at hourly intervals
- if it remains in the fridge overnight then remove for about 30 mins prior to serving.
For something so simple, this gluten free coconut sorbet is extremely tasty. I think that substituting the lemon juice with lime juice might just be rather good too.