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Coconut Sorbet
1 cup coconut water
3/4 cup sugar
2 cups unsweetened coconut milk
Combine coconut water with sugar and cook over low heat until dissolved. Stir in coconut milk. Cover and refrigerate mixture until cold. Stir, then freeze in an ice-cream machine, according to the manufacturer's directions. Mixture will be soft, but can be served at this point. To make harder, put in freezer 2 hours.
Variations: Add 1/4 teaspoon almond extract or 1/2 teaspoon coconut-flavored rum when stirring in the coconut milk.
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