1 can (400 mL) Thai Kitchen® Coconut Milk
1/2 cup (125 mL) tamarind nectar
1/2 cup (125 mL)sugar
PLACE all ingredients in medium saucepan. Bring to boil. Reduce heat to low; simmer 10 minutes. Cool to room temperature. Cover.
REFRIGERATE 1 hour or until chilled.
POUR mixture into an ice cream maker. Freeze according to manufacturer’s directions. Serve with assorted cut-up fresh tropical fruits, such as pineapple, mango or papaya.
Guava Sorbet: Prepare as directed, using guava nectar in place of the tamarind nectar.