In a medium saucepan, combine sugar and coconut water over medium heat. Stir continuously until the sugar is completely dissolved and the mixture begins to simmer gently. Once dissolved, remove it from heat and let it cool to room temperature.

In a large mixing bowl, whisk together the cooled simple syrup, coconut cream, coconut milk, lime juice, and a pinch of salt until the mixture is well combined and smooth.

Cover the bowl with plastic wrap or a lid and place it in the refrigerator to chill for at least 2 hours or until it reaches a temperature of 40°F or lower.

Once the mixture is fully chilled, pour it into your ice cream maker. Churn according to the manufacturer’s instructions for about 15-20 minutes, or until the sorbet thickens to a creamy consistency similar to soft-serve ice cream.

Transfer the churned Coconut Sorbet into a freezer-safe container, smoothing the top with a spatula. Seal the container tightly and place it in the freezer for at least 2 hours to firm up.