- 1 can/400ml coconut milk (or coconut milk kefir)
- ¼ cup/60ml honey
- ½ cup/40g unsweetened shredded coconut
- ½ cup/120ml coconut water
- The juice of ½ a lime
- A pinch of sea salt
Chill the coconut water and coconut milk ahead of time if possible.
Combine the coconut milk, honey, shredded coconut, water, lime juice and a pinch of salt in a high speed blender and pulse briefly until blended.
Pour coconut sorbet mixture into your ice cream maker and churn according to directions.
Scoop into a freezer safe container and let firm for at least 1-2 hours before serving or overnight.
(If you leave the sorbet in the freezer overnight remove it and let thaw briefly for 5 to 10 minutes before scooping.)