- 1 cup Thirsty Buddha Coconut Water
- 3/4 cup sugar
- 2 cups unsweetened coconut milk
- 1 teaspoon salt
- Combine the coconut water, sugar, and salt together and cook over low heat until dissolved.
- Add in coconut milk and stir.
- Cover and refrigerate the mixture until cold.
- Stir, then freeze in an ice-cream machine, according to the manufacturer's directions. Enjoy!