Chocolate Coconut Rum Sorbet

Time: 10 minutes, plus freezing time

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

1/2 cup sugar

2 ounces bittersweet chocolate, chopped

3 tablespoons cocoa powder

2 teaspoons dark rum

1/4 teaspoon kosher salt

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

2. Transfer the mixture to a bowl to cool to room temperature.

3. Once the mixture has cooled, place it in an ice cream maker and freeze according to manufacturer’s directions, 40 minutes to 1 hour.

Makes 1 1/2 pints

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