coconut-ginger sorbet
1 8.5-ounce jar Ginger People candied ginger puree
2 13.5-ounce cans Chaokoh coconut milk
1 tbsp. lime juice (or to taste)
1/2 tsp. salt (or to taste)
Combine all ingredients and beat until smooth. Taste and adjust lime juice and salt (freezing will make both less assertive). Freeze according to ice-cream maker instructions. Makes about 1 quart.
I’m not sure if Ginger People still make that product. Their ginger spread seems similar.