Strawberry Coconut Sorbet
1 can light coconut milk
1/3-1/2 cup granulated sugar (depending on sweetness of strawberries)
1 tablespoon honey
2 teaspoons vanilla extract
1 quart strawberries, stemmed
Heat coconut milk and sugar in a small saucepan over medium heat, whisking frequently, until sugar is dissolved. Stir in honey and vanilla. Place mixture in a large bowl or pitcher.
Puree strawberries in a food processor; strain into large bowl or pitcher. Whisk together coconut milk and strawberry puree until combined. Chill mixture in refrigerator until cold; place in ice cream maker and process until frozen. Transfer to a freezer-proof container and freeze until ready for serving.
Makes 6 servings