Chocolate Coconut Sorbet

Ingredients

• two 400 ml (14oz) tins full fat coconut milk
• 200 g (1 cup) granulated sugar (or coconut sugar)
• 250 ml (1 cup) water
• 1 tsp vanilla bean paste/extract
• 30 g (1/4 cup) cocoa powder
• pinch salt
• 150 g (5.3 oz) dark chocolate (50-70% cocoa solids) (chopped)
• 2-4 Tbsp coconut rum (optional) (to taste)

Instructions

1. 1

   Whisk together the coconut milk, sugar, water, vanilla, cocoa powder and salt in a saucepan.

2. 2

   Place over a medium heat and stir regularly until the sugar has dissolved and the mixture is almost boiling.

3. 3

   Remove from the heat and add the chopped chocolate, stir until smooth.

4. 4

   Pour into a large jug, cover and refrigerate until completely cold; preferably overnight.

5. 5

   Once the mixture is chilled, add the rum (if using) and whisk well until smooth (the coconut milk may separate a bit as it chills).

6. 6

   Churn in an ice cream maker according to the manufacturers instructions. Transfer to a freezer-proof container, cover and freeze for a couple of hours before serving.