Chocolate-Coconut Sorbet

1. 1

   Warm the water, sugar, and salt in a medium saucepan, stirring, until the sugar is dissolved.

2. 2

   Remove from the heat.

3. 3

   Add the chocolate pieces and whisk until the chocolate is melted.

4. 4

   Whisk in the coconut milk and vanilla.

5. 5

   Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturers instructions.

6. 6

   If a layer of coconut milk has firmed up on top, simply whisk in it before churning.

7. 7

   Serve Chocolate-Coconut Sorbet atop a Blondie (page 222), topped with a spoonful of Dulce de Leche (page 171) or Cajeta (page 173) and some toasted shredded coconut.

* Per serving · 4 servings · Values may vary.

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