Spicy Coconut Sorbet

1. 1

   Pour the coconut milk into a medium saucepan over medium-high heat and stir in the brown sugar.

2. 2

   Bring the mixture to a boil, decrease the heat to low so that it is barely simmering, and cook, stirring occasionally, until the brown sugar is fully melted and the coconut milk is smooth, 3 to 4 minutes.

3. 3

   Add the chiles, cover, and remove from the heat.

4. 4

   Let steep for an hour.

5. 5

   Pour the coconut milk into a bowl and let cool to room temperature.

6. 6

   Stir in the tequila.

7. 7

   Cover with plastic wrap, transfer to the refrigerator, and let it thoroughly chill for several hours, preferably overnight.

8. 8

   Once the mixture is very cold, fish out the chiles, then taste.

9. 9

   If the sorbet base isnt spicy enough for you, open up one of the chiles, scrape in a few of the seeds, and stir to combine.

10. 10

    Transfer the cold sorbet base to an ice-cream maker and process according to the manufacturers instructions.

11. 11

    The sorbet can be stored frozen, covered in an airtight container, for a few weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.