Quick Coconut Sorbet
- 1 can cream of coconut - (15 oz) (such as Coco Lòpez) see * Note
- 1 cup ice-cold water
- 1/4 teaspoon rum extract
* Note: Available in the liquor department of most supermarkets nationwide.
Whisk all ingredients in medium bowl. Transfer to 11- by 7- by 2-inch glass baking dish. Freeze until frozen, stirring every 30 minutes, about 3 hours. (Can be made 2 days ahead. Cover and keep frozen.)
This recipe yields about 2 cups.