Make a simple syrup in a saucepan by combining coconut water and sugar. Place the saucepan over medium heat and stir until the sugar completely dissolves. Set aside and allow the syrup to cool down to room temperature.

Whisk the simple syrup, coconut cream, coconut milk, lime juice, and salt in a bowl until combined. See notes to make sure your ratio is correct.

Cover the coconut sorbet base and chill it in the fridge until it is completely cold. It should be at least 40°F before churning.

Pour the coconut sorbet base into the ice cream machine and churn according to the manufacturer's directions. Typically, it's the lowest speed for 15 - 20 minutes. The Coconut Sorbet is ready when it's smooth, thick, and sticks to the machine's arm. 

Transfer the Coconut Sorbet to a freezer-safe container (I like to freeze a container, so when I put the sorbet in, it won't melt when I remove it from the machine). You can enjoy the Coconut Sorbet now, but it's better to cover and freeze it for at least 2 hours. 

When you are ready, scoop and enjoy!