Heat the first four ingredients together in a saucepan just until the sugar is dissolved. Add the coconut milk, then let the mixture cool down, stirring occasionally. Refrigerate until completely cold. Stir it at least once an hour to discourage separation. Meanwhile, put a large metal mixing bowl in the freezer. Pour the mixture into the metal bowl once both are thoroughly chilled. Freeze for 8-10 hours, stirring at least once an hour with a potato masher or similar implement, or use an electric mixer. If it gets too hard, let it stand at room temperature for 20 minutes, then give it a thorough mixing. Store in airtight freezer containers.
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