- 1 can coconut cream (13 oz)
- 10 tsp castor sugar
- 1 tsp TurmeriX®
- ½ tsp green tea powder
- In a small pot combine all ingredients, over low heat, stir the mixture until sugar is dissolved but do not boil.
- Strain into a plastic container and leave on the counter until cooled, stirring often.
- Once cooled place in the fridge to let set, it is important to stir the mixture every hour for the first 3-4 hours and allow to set overnight.
This sorbet doesn't require an ice-cream churner but instead needs to be set in the fridge overnight. It has the velvety texture halfway between a clotted cream and a sorbet.
Post adapted from TurmeriX Australia.