INGREDIENTS:
DIRECTIONS:
Step 1
Combine the soy milk, coconut milk, shredded coconut, sugar and Sucanat in a large saucepan, and stir to mix.
Step 2
Bring to a simmer over medium heat, stirring occasionally until the sugar has dissolved.
Step 3
Remove the saucepan from the heat, and stir in the vanilla and lime zest.
Step 4
Pour the coconut mixture into a bowl.
Step 5
Cool to room temperature, stirring a few times.
Step 6
Cover and refrigerate at least 8 hours, though overnight is best to allow the flavors to fully develop.
Step 7
To make the sorbet, pour the cold mixture through a wire mesh strainer set over a medium bowl.
Step 8
Do not discard the coconut it will be added back into the sorbet.
Step 9
Freeze in an ice cream maker according to the manufacturers instructions.
Step 10
When the sorbet is nearly frozen, add the coconut.
Step 11
Keep the sorbet in an airtight container in the freezer for up to 3 days, but allow it to soften slightly at room temperature before serving.
