Photo by Chelsea Kyle
This recipe was created to accompany Flourless Chocolate Cake.
Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes about 1 pint
Ingredients
a 15-ounce can cream of coconut (preferably Coco Lopez)
3/4 cup water
1/2 cup fresh lime juice
Preparation
In a bowl whisk together ingredients. Freeze mixture in an ice-cream maker. Transfer sorbet to an airtight container and put in freezer to harden.
