1cancan unsweetened full fat coconut milk(13.5 ounce)
Combine the coconut water and sugar in a small saucepan. Place over low heat, and stir until the sugar completely dissolves. Allow the syrup to cool completely. Stir in the coconut milk. Cover and refrigerate until cold.
Stir the chilled mixture to recombine everything.
Freeze the coconut mixture in your ice cream machine according to the manufacturer’s directions.
When finished, the sorbet will be soft, but ready to eat. For firmer sorbet, transfer to a freezer-safe container, cover, and freeze at least 2 hours.