2 cans Coco Lopez
1 1/2 C filtered water
1 C fresh squeezed lime juice
Zest from two limes

Combine all ingredients in a pitcher. Using an immersion blender, process until smooth and well combined. A blender works well too. Chill mix for several hours or overnight before freezing in an ice cream maker.

Serve sorbet with a tropical fruit compote: diced pineapple, mango, kiwi, papaya. Fresh lime juice, zest, drizzle of honey and a couple  squirts of dark rum. YUM.