Instructions:

• Add citrus juice, watermelon, vanilla, and HALF of the coconut milk to a food processor or blender. 
• Pulse / process until combined and smooth.
• Add more coconut milk as needed, until desired creaminess is achieved. 
• Serve and eat immediately. 
• If you have extra, store in a freezer-safe container. When you would like to enjoy the sherbet again, remove from the freezer and allow to thaw for about 15 minutes at room temp before scooping/eating. I like to freeze in individual servings so that I am not thawing the entire batch each time. I use mason jars with my recap lids.
• Enjoy!