Chocolate Coconut Sorbet

Sometime store bought products are ridiculously addictive, not because are artificial additives and ridiculous amounts of fake cheese, but because they are simply amazing. Chocolate Coconut Sorbet is amazing, you can now buy it at the store, but it is infinitely more fun to make your own. David Lebovitz has a version, as does Melissa Clark, who I adapted this recipe from. Lots of people compare the flavor to a Mounds bar, but I prefer to reference the Theo dark chocolate toasted coconut bar, which is way, way better. This rich, smooth, fluffy sorbet is extremely addictive. I speak for those who I have watched eat an entire pint in one sitting. You can of course eat it right out of the container, but it is also delicious spruced up with a drizzle of chocolate sauce and a sprinkle of shredded coconut.

Chocolate Coconut Sorbet adapted from Melissa Clark's In the Kitchen with a Good Appetite

Makes 1 1/2 pints

2 (15-ounce) cans unsweetened (regular or light) coconut milk (3 cups)

1/2 cup sugar

2 ounces chopped dark chocolate

3 tablespoons unsweetened cocoa powder

1 teaspoon dark rum

1 teaspoon vanilla extract

1/4 teaspoon kosher salt

1. In a saucepan over medium heat, stir the coconut milk and sugar until the sugar dissolves. Reduce the heat and add the chocolate, cocoa powder, dark rum and salt, whisking until smooth.

2. Transfer to an airtight container, chill in the refrigerator until very cold. At least 1 hour (and up to 2 days)

3. Freeze the mixture in an ice-cream maker according to the manufacturer's directions. Transfer to an airtight container and store in the freezer.

Serve with chocolate sauce and shredded coconut.