Coconut Vanilla Sorbet
Ingredients
800ml unsweetened coconut water (eg. Natural Raw C coconut water)
100g thick coconut cream, preservative-free (eg. Ayam)
60–80g pure organic maple syrup
1/2 tsp vanilla powder or vanilla bean paste (to taste)
desiccated coconut to serve (preservative-free, available at health food shops) OR fresh coconut, grated
Instructions
1. Freeze the coconut water in ice cube trays until frozen solid.
2. Place 400g of the coconut water ice cubes into the Thermomix mixing bowl, and blend 5 sec/speed 9, or until it becomes ‘snow’.
3. Add remaining 400g frozen coconut water and blend 10 sec/speed 9, until ‘snow’.
4. Add coconut cream (the thickest part from the top of the tin), maple syrup and vanilla, and blend 1 min/speed 9, using the spatula to help it along.
5. Remove lid and scrape down sides, re-blending until sorbet is smooth and creamy, approx 30 sec/speed 9.
6. Serve immediately, sprinkled with a little desiccated coconut.
Notes
If you need to freeze some for later, freeze in ice cube trays and re-blend when ready to serve.
The sweetener can be reduced to taste or changed to a 1/4 tsp green stevia powder for a sugar-free version.
Find it online: https://quirkycooking.com.au/2013/09/coconut-vanilla-sorbet/