Coconut Sorbet

• ½ cup [65 g] unsweetened coconut flakes
• 1 vanilla bean, halved lengthwise

Preheat the oven to 325°F [165°C]. Place a fine-mesh sieve over a medium heatproof bowl.

Spread out the coconut on a baking sheet and toast until lightly browned, about 5 minutes.

Scrape the seeds from the vanilla bean into a medium saucepan. Add the bean pod, toasted c