For the lemongrass coconut sorbet, first bring coconut milk, coconut flakes, lemongrass, cane sugar and salt to a boil, reduce heat and simmer gently for 5 minutes. Cover with plastic wrap and let steep for 20 minutes.
Then strain through a fine sieve, squeezing the mixture well.
Allow the liquid to cool well and then freeze in an ice cream maker. Serve the lemongrass coconut sorbet.
Preparation Tip:
Lemongrass coconut sorbet is also delicious served with sparkling wine or soda as a float!