One 14 ounce can coconut milk
2 1/4 cups water
1 2/3 cups granulated sugar
1/3 cup packed brown sugar
1 vanilla bean
One 3-inch piece ginger, peeled and thickly sliced
2 cups unsweetened cocoa powder
Peanut Butter (recipe follows)
2 cups roasted peanuts
1/2 cup sugar, or to taste
2 tablespoons peanut oil, if needed
For the Sorbet: Combine the coconut milk, water and both sugars in a medium saucepan and place over medium heat. With a sharp knife, split the vanilla bean lengthwise, then use the back of the knife to scrape out the seeds/ Stir the seeds, pod and ginger into the coconut milk mixture, bring to a simmer ad simmer stirring until the sugar dissolves, about 5 minutes. Whisk in the cocoa and bring back to a simmer. Simmer for 2 minutes, stirring constantly. Transfer to a medium bowl.
Discard the vanilla pod and ginger slices and refrigerate the mixture for 2 hours or until completely cold.
Pour the chilled mixture into an ice cream maker and process according to the manufacturer's instructions. The sorbet will be soft and creamy. For a firmer consistency, transfer the sorbet to an airtight container and place in freezer for at least 2 hours remove from the freezer about 15 minutes before serving.
To serve, scoop the sorbet into bowls, and top each with a dollop peanut butter.
For the Peanut Butter: Combine the peanuts, sugar and a large pinch of salt in a food processor and grind a chunky paste; if the mixture seems dry, or if the processor blade isn't catching the nuts to grind them, add the peanut oil as needed. If necessary, add salt or sugar to taste.