COCONUT CRANBERRY SORBET

By BobD

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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

Details

Adapted from cooking.com

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.