Mexican Mocha Coconut Sorbet

Sorbet experiments have become a weekly indulgence around our house as the temps have warmed up. If you have an ice cream maker, pull it out of the cabinet and dust it off: now is the time to use it! Coconut milk makes a quick and easy (albeit high-cal) base for dairy-free frozen dessert. Ingredients:

• 1 Can of full fat coconut milk
• 2 T (or more, to taste) of Ibarra chocolate para mesa
• 2 T Sugar
• 1 T pink peppercorns, crushed plus extra for garnish
• 1/4 vanilla bean - seeds scraped from bean only.
  

Directions:

1. Mix all ingredients in bowl, taking care to reduce any coconut milk chunks.
2. Taste for level of sweetness and spice.
3. Add to ice cream maker and follow manufacturer's directions. Mine took about 25 minutes.