Almond Joy Sorbet
  • 2 cans (13.5 oz each) coconut milk
  • 12 ounces cream of coconut
  • 1-1/2 cups water
  • ¼ cup toasted coconut
  • ¼ cup slivered almonds
  • ¼ cup mini-chocolate chips
  1. Combine coconut milk & cream of coconut in blender & blend on high until smooth- about 1 minute
  2. Add in water & pulse to combine
  3. Transfer to freezer safe container, cover & place in freezer for about 2 hours
  4. After a couple hours in the freezer it should be thick enough to mix in your remaining ingredients
  5. Remove cover & slowly fold in your almonds, coconut & chocolate chips being careful to not let it all sink to the bottom
  6. Cover & return to freezer to finish setting for at least 6 hours or overnight
Recipe by The 36th AVENUE at