In a medium saucepan, combine 1 cup of coconut water and 1 cup of sugar over medium heat. Stir continuously until the sugar dissolves completely, about 3–5 minutes. Remove from heat and let cool.

In a large mixing bowl, whisk together the cooled simple syrup, 1 cup of coconut cream, 1 can of coconut milk, 2 tablespoons of lime juice, and a pinch of salt until smooth.

Cover the bowl and refrigerate the mixture for at least 1 hour or until completely chilled.

Pour the chilled mixture into your ice cream maker and churn according to manufacturer’s instructions for 15–20 minutes until creamy.

Transfer the churned sorbet to a freezer-safe container and freeze for at least 2 hours until firm.