- 1 can (13.66 ounces) Thai Kitchen® Gluten Free Unsweetened Coconut Milk
- 1/2 cup tamarind nectar
- 1/2 cup sugar
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PLACE all ingredients in medium saucepan. Bring to boil. Reduce heat to low; simmer 10 minutes. Cool to room temperature. Cover.
REFRIGERATE 1 hour or until chilled.
POUR mixture into an ice cream maker. Freeze according to manufacturer’s directions. Serve with assorted cut-up fresh tropical fruits, such as pineapple, mango or papaya.
Guava Sorbet: Prepare as directed, using guava nectar in place of the tamarind nectar.