Coconut Cream Sorbet
- 1 can coconut cream (13 oz)
- 10 tsp castor sugar
- 1 tsp TurmeriX
- ½ tsp green tea powder
- In small pot combine all ingredients, over a low heat, stir mixture until sugar is dissolved but do not boil.
- Strain into a plastic container and leave on the counter until cooled, stirring often.
- Once cooled place in fridge to let set, it is important to stir the mixture every hour for the first 3-4 hours and allow to set overnight.
This sorbet doesn't require an ice cream churner but instead needs to be set in the fridge overnight. It has the velvety texture halfway between a clotted cream and a sorbet.