Blueberry-Coconut Sorbet

• 1 can 13.5 oz coconut milk (low fat is ok)
• 8 ounces coconut water
• 2 pints blueberries (divided into 1.5 pints and .5 pint)
• 1 1/3 cups sugar
• 1 tablespoon vanilla extract
• 1-2 tablespoons vodka (optional)

1. Work with chilled coconut milk, coconut water and blueberries
2. In the bowl of a food processor, process 1.5 pints blueberries, coconut water, sugar and vanilla
3. Pour into a bowl and mix in the coconut milk and remaining blueberries. Add the vodka. Mix with a spoon. The mix is ready to process.
4. Cover and chill the mixture if you are not planning to process (it will hold well for up to a day in the fridge), otherwise, pour into the bowl of an ice cream maker and process according to manufacturer's instructions.
5. Store in the freezer in a covered bowl. The sorbet will remain "scoopable" with the addition of the vodka. If you skip the vodka, allow it to sit at room temperature for 5-10 minutes before serving.

coconut milk, coconut water, blueberries, sugar, vanilla, vodka

Taken from food52.com/recipes/29872-blueberry-coconut-sorbet (may not work)