Here is a recipe for dairy free, maybe vegan depending on your chocolate, chocolate coconut sorbet that I cobbled together.
1 13.5 oz can of coconut cream
1 13.5 oz can of quality coconut milk (many are watered down or have additives)
2 oz bittersweet chocolate
1/3 c unsweetened cocoa powder
3/4 c sugar (150 g)
2 Tbsp of corn syrup
3 Tbsp of corn starch
Optional: Toasted coconut flakes (around 3/4 c)
Make corn starch slurry with a bit of cold coconut milk. Combine everything else but coconut flakes and bittersweet chocolate in a saucepan and bring to a boil and then boil vigorously for 4 minutes making sure to dissolve cocoa powder. Add corn starch slurry and boil for another minute. Take off heat and add chocolate and mix until melted into base. Let cool a bit and blend with immersion blender. Put in freezer until on the verge of freezing. Churn according to ice cream machine, but halfway through pull out blender and blend again.
Coconut flakes can either be added right before end of churn or sprinkled on top. Latter adds a nice crunch.