*Before starting this recipe, it is best to chill your coconut milk overnight, and to chill your mixing bowl for 30 minutes before using.
- This recipe works best when the can of coconut milk is chilled overnight. When opening the can, make sure to not shake it. You ideally want to scoop off the thicker, top layer of the coconut milk. This will yield a creamier sorbet!
- Put the measured, chilled coconut milk into a chilled*, large mixing bowl (stand mixer works great for this), and whip for about 4-5 minutes, or until mixture thickens and gains some volume. Peaks will be slightly stiff, but not as still as a whipped cream.
- Add in the corn starch, and continue to mix for about 15-20 seconds, or until incorporated. This helps thicken the texture a bit more.
- In a blender or food processor, blend together the freeze-dried fruits, juice, vodka (if using), and agave nectar.
- Gently mix together the whipped coconut milk and the fruit-mixture.
- Once fully mixed, pour the mixture into a small metal loaf pan, or a resealable plastic container.
- Top the mixture with a layer of plastic wrap, directly on it's surface. This prevents ice build up.
- Cover your container with another piece of plastic wrap, or it's lid to seal the container.
- Freeze sorbet for 4-6 hours and enjoy! If it is frozen longer, it would be recommended to let it sit at room temperature for 10-15 minutes to allow easier scooping.
Recipe by Sierra Dorschutz. She is an Artist & Graphic Designer with a Foodie-side and you can follow her here on Instagram @sierrabliss