Coconut Sorbet

INGREDIENTS  

• 1 cup coconut water 8oz
• 1 cup granulated sugar 200g
• 1 can coconut milk 13.5 fl oz
• 1 can coconut cream 13.5 fl oz
• 1 teaspoon coconut extract optional
• ½ cup sweetened shredded coconut optional

INSTRUCTIONS 

1. Heat the coconut water and sugar in a small saucepan over medium heat until the sugar dissolves, then transfer the simple syrup to a jar and refrigerate for at least 8 hours or overnight. Also refrigerate the coconut milk and cream, as freeze the ice cream bowl until solid.
2. Combine the coconut water, coconut milk and coconut cream and blend until smooth.
3. Add the mixture to an ice cream machine and churn for 15-20 minutes until it begins to ice but is still very soft. Add in the coconut extract during the last minute, if using.
4. Remove the insert and scrape off any sorbet, then fold in the shredded coconut, if using.
5. Transfer the sorbet to a freezer safe container and seal. Freeze for at least 3 hours.
6. Allow the sorbet to sit at room temperature for 10 minutes, then scoop and serve.