The original recipe is from The Cook's Encyclopedia of Four Ingredient Cooking (everything from that book is gold$ and it's generally pretty darn simple!), but I changed it up a little (OF COURSE), because I just can't help myself!
1/2 C. superfine sugar
1 3/4 C. canned coconut milk
I also added a dash of ground cardamom
coconut shavings, for garnish
mint leaves, for garnish
Pour 2/3 C. water + the sugar into saucepan; heat until boiling and stir until all sugar is dissolved. Remove pan from heat and pour mixture into another bowl to cool off.
Grate the rind off of the limes finely (avoid getting down to the bitter pith). Squeeze out their juice into the bowl of cooled syrup with the rind. Add the coconut milk and stir together. Here is where you can add the cardamom if you want!
Pour the mixture into a freezerproof container and freeze for 5-6 hours, or until firm. Beat twice with a fork or electric whisk/beaters to breakup the crystals. Scoop into dishes and serve with the coconut shavings and mint leaves for decor. Drizzle honey over for added color....DELISH!!!