Steeping shredded coconut in the dairy-free base gives this sorbet a concentrated coconut flavor.
MAKES ABOUT 1 QUART
1½ cup sugar
½ tsp. kosher salt
2 14.5-oz. cans coconut milk (not lite/reduced-fat)
1 7-oz. bag sweetened shredded coconut
Zest of 1 lime
Pinch curry powder
Pinch garam masala
1. Combine all ingredients in a 4-quart saucepan over medium-high heat. Bring to a boil and remove from heat; let steep 30 minutes. Pour through a fine strainer into a bowl; cover with plastic wrap, pressing it against the surface of the custard. Chill custard completely.
2. Pour sorbet base into an ice cream maker and process according to manufacturer’s instructions until churned and thick. Transfer to an airtight storage container; freeze until set, at least 4 hours.