Coconut Apricot Sorbet

• ½ cup white sugar
• ½ cup boiling water
• 2 cups unsweetened coconut milk
• 2 cups unsweetened apricot juice
• 1 cup unsweetened coconut flakes

Place the sugar and boiling water in a medium bowl and stir until the sugar has dissolved. Add the coconut milk and apricot juice and stir to combine.

Cover and refrigerate until it reaches 40°F, about 3 hours.

Add the coconut and stir well.

Transfer to an ice cream maker and proceed according to the manufacturer’s instructions.