Instructions

• Heat coconut milk and sugar in a small saucepan over medium heat, stirring until sugar is dissolved. Allow to cool, then transfer to the Classic Batter Bowl and chill in refrigerator until mixture reaches 45⁰F/7⁰C.
  40 ounces coconut milk, 1 cup sugar
• Remove the bowl of the ice cream maker from the freezer and attach the assembled clear lid to the bowl. Set the timer for 30 minutes. Once the paddle starts rotating, pour the mixture into the bowl.
• Add in the sweetened coconut flakes when there is less than one minute left on the timer.
  ½ cup sweetened coconut flakes
• When the Ice Cream Maker stops turning, check the doneness. The mixture should be soft-serve consistency. Serve immediately for soft serve or cover and store in the freezer to allow the sorbet to harden.