- 1/2 C Sugar
- 1/2 C Water
- 1 13.5 oz Can Lite Coconut Milk
- 1/2 C Sweetened Flaked Coconut
In a small saucepan over medium-high heat, combine the water and sugar. Boil until the sugar is dissolved, making a simple syrup.
Reduce the heat slightly and add the coconut flakes. Boil 2-3 minutes in order to slightly soften the coconut. Remove from heat and allow to cool slightly--5 minutes ought to do the trick. Slowly pour in the coconut milk, stirring the mixture as you pour.
Your finished mixture should be smooth with the exception of the flaked coconut. Pour into an airtight container and freeze for 3-4 hours or until slushy. At that time, use a fork to stir the sherbet in order to ensure that the flaked coconut is evenly distributed and resting at the bottom. Pop the sherbet back in the freezer until frozen solid, another 1-2 hours.