Coconut Sherbet

A

• 2 large ripe coconuts
• 2 quarts (8 cups) water

1. Crack coconuts. Separate coconut meat from the shells. Pare the brown skin, wash, dry, and grate the meat. Set in pan.
2. Heat the water included in A and pour over the grated coconut. Mix well.
3. Pour mixture gradually in a muslin cloth and squeeze out the coconut milk. Strain.
4. Add ingredients included in B, mix, and freeze until f