Dairy-free Coconut Sherbet

• 66 ml Raisins
• 2 tbsp Rum
• 2 1/2 cup Coconut milk
• 1 cup Beet sugar (or maple syrup)
• 2 tsp Kudzu starch (or katakuriko or tapioca starch)
• 1 pinch Natural sea salt
• 1 tsp Vanilla extract
• 1 tsp Apple cider vinegar

1. Combine the rum and raisins into a small pot.
2. After bringing to a boil over medium heat, remove from heat and let the raisins absorb the rum as they cool.
3. Dissolve the kudzu starch into 1/4 cup of coconut milk.
4. Pour remaining coconut milk, beet sugar, salt, and ingredients from Step 2 into a pot and mix while heating.
5. When it starts to boil, remove from heat.
6. Add vanilla extract, apple cider vinegar, and mixture from Step 1 into a large bowl and stir vigorously.
7. While whisking the ingredients from Step 1 into Step 4, add the mixture from Step 3 into the bowl.
8. Stir well to incorporate air.
9. Put the mixture into ice cream maker.
10. Alternatively, chill in the freezer and stir well with whisk every 30 minutes.
11. Put your finished product in a container with a lid and chill in the freezer.

raisins, coconut milk, sugar, kudzu, salt, vanilla, apple cider vinegar

Taken from cookpad.com/us/recipes/151781-dairy-free-coconut-sherbet (may not work)