Recipe from Marybeth Gregg – Cook With Confidence
Makes 6 – 8 servings.
2 cans (14 ounces) sweetened cream of coconut
2 cup water, very cold
1 box thin chocolate or chocolate mint wafers
Sprigs of fresh mint
Combine cream of coconut (if you shake the can, and it does not sound liquid, be sure to dip can in hot water to dissolve) and cold water. Mix well. Pour into metal cake pan and freeze. Stir every hour or so and chill at least 4-5 hours, preferably overnight.
Mash with fork before serving. Spoon sorbet into chilled martini glasses and top with cookie. Serve with sprig of fresh mint.
Preparation Tips: Sorbet melts quickly so you should have someone help you spoon this up, if possible, and serve quickly. Have the chilled glasses all set with the mint ready to go.
Do-Ahead Tip: Make sorbet 1-2 days in advance. Keep frozen.