Eosinophilic Esophagitis Friendly Vegan Coconut Sorbet
Total time4 hr 15 min
Prep time10 min
Cook time5 min
4.8(23)
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Learn more →Ingredients
4 servings
- 2 cans (13.5 oz each) full-fat coconut milk
- ½ cup organic cane sugar
- ¼ tsp fine sea salt
- 2 tbsp fresh lime juice
- 1 tsp pure vanilla extract
For serving
- ¼ cup toasted coconut flakes (optional)
Instructions
- 1
Combine the coconut milk, sugar, and salt in a small saucepan over medium heat, whisking until the sugar is fully dissolved and the mixture is smooth, about 3–4 minutes. Do not let it boil.
- 2
Remove from heat and whisk in the lime juice and vanilla extract. Pour the mixture into a mixing bowl and let it cool to room temperature, then refrigerate until thoroughly chilled, at least 2 hours or up to overnight.
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