Coconut Cream Sorbet

INGREDIENTS:

• 1 can coconut cream (13 oz)
• 10 tsp castor sugar
• 1 tsp TurmeriX
• ½ tsp green tea powder

DIRECTIONS:

• 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.