Quick Coconut Sorbet

• 1 15-ounce can cream of coconut (such as Coco Lopez)*
• 1 cup ice-cold water
• 1/4 teaspoon rum extract

1. Whisk all ingredients in medium bowl.
2. Transfer to 11x7x2-inch glass baking dish.
3. Freeze until frozen, stirring every 30 minutes, about 3 hours.
4. (Can be made 2 days ahead.
5. Cover and keep frozen.)
6. *Available in the liquor department of most supermarkets nationwide.

cream of coconut, water, rum

Taken from www.epicurious.com/recipes/food/views/quick-coconut-sorbet-104979 (may not work)