Coconut milk offers the richness of cream without the dairy. Red and blue berries dot the white sorbet, lending it a distinctly patriotic appearance, perfect for the Fourth of July — or any hot summer day.
Also on the Menu
Makes 1 quart
2 15.5-ounce cans coconut milk
¾ cup sugar
2 teaspoons vanilla extract
1 tablespoon lemon juice
½ cup unsweetened shredded coconut
Fresh blueberries and sliced strawberries for garnish
1) Combine ingredients in a bowl and chill for at least an hour.
2) Process chilled mixture in an ice cream maker according to manufacturer’s instructions, 25–30 minutes.
3) For serving, scoop into glass bowls and garnish with berries.
Liza Schoenfein is the food editor of the Forward. Contact her at firstname.lastname@example.org or on Twitter, @LifeDeathDinner