The Ardent Epicure

I thought I was due for another play date with the coveted (borrowed)

ice cream machine. And when I ran across these stunning Dragon Fruit

(pitaya) I instantly knew they were destined for a sweet treat.

I am using the term sherbet or sherbert a bit loosely here, as our "cream"
is coconut milk and not the traditional dairy based cream/milk. So our
sherbet is a non dairy version and by distinction vegan.

Since I was in the mood to play, OK I know I'm always playing with
my food, but this was more experimental so to speak. I wanted
 to give this baby a full tropical feel, and so I thought I'd try
 whipping coconut milk instead of cream...the result?
 Silky creamy goodness!

What you will need:
2 ripe dragon fruit
1 lemon, juiced
2-3 tablespoons lemon zest
14 ounces coconut milk
2 tablespoons coconut flour
1/2 cup evaporated cane juice or raw sugar
1-2 pinches sea salt
Blender or food processor
Hand mixer or wire whisk
Ice cream machine

Lets get freezing:
Begin by puréeing dragon fruit and lemon juice in a blender
or food processor. Then fold in lemon zest and chill completely.

Next place coconut milk into a chilled bowl and whip until thickened.
Add sugar and coconut flour a little at a time continuing to whip until
you achieve a creamy whipped like texture.

Fold chilled purée into your coconut cream and gently incorporate.
Place in ice cream machine and follow your manufactures guidelines.

Note: For soft serve texture serve immediately  or freeze for up to
2 hours. For a firmer texture freeze for several hours to over night.