Coconut Caramel Sherbet

Preparation

• • In a saucepan over medium heat, bring 60 ml (1/4 cup) water and all the sugar to a boil. Cook without stirring until the sugar syrup caramelizes and turns golden. Remove from the heat and slowly add the remaining water. Return to the heat and cook a few seconds more, stirring until smooth. Add the coconut milk and stir to combine. Pour into a bowl and let cool. Cover and refrigerate until thoroughly chilled, about 2 hours.
  • In an ice cream maker, churn the coconut–caramel mixture according to the manufacturer’s instructions, up to 2 hours.
  • Serve immediately or freeze.