No-Churn Coconut Fruit Sorbet

Dear Turkey,

Even if you have

An ice cream maker, sometimes

You are just lazy

No-Churn Coconut Fruit Sorbet

(serves 6, adapted from here)

Ingredients:

- 1 can unsweetened coconut milk, full fat (but not coconut cream) (I used Thai Kitchen and you should, too -- also, I know that using coconut milk probably makes this more of an ice cream than a sorbet, but sorbet sounds so much more healthy and refreshing)

- 4 c frozen fruit (I used blueberries and mangoes)

- 1/4 c maple syrup

- optional: flavorings, spices, herbs, cocoa powder, whatever floats your boat

Instructions:

- Blend all ingredients until smooth. This taxed my blender a bit, but probably because it's a cheap blender.

- Freeze for 4 hours. This was the sweet spot for me. You want to have it freeze just until it's creamy and scoop-able, and take it out and serve it before it's a giant block. 

- For future enjoyments, take it out about half an hour before you want to serve it.

Enjoy,

Tofu