COCONUT CRANBERRY SORBET

By BobD

Ingredients

• One 15-ounce can Cream of Coconut (such as Coco Lopez)
• One 13.5-ounce can unsweetened coconut milk
• 2 1/4 cups thawed frozen concentrated cranberry juice cocktail (from two 12-ounce cans)
• 1/2 cup water

Preparation

Step 1

Whisk all ingredients in medium bowl to blend.

Process in ice cream machine according to maufacturer's instructions.

Transfer sorbet to container.

Cover tightly and freeze up to 3 days.