In a medium saucepan, combine coconut water and sugar, stirring over medium heat until dissolved, about 3-5 minutes. Remove from heat and let cool.

In a large bowl, whisk together the cooled syrup, coconut cream, coconut milk, lime juice, and salt until smooth.

Cover and chill the mixture in the refrigerator until the temperature drops to 40°F or lower, about 2 hours.

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, typically for 15-20 minutes.

Scoop the churned sorbet into a freezer-safe container and freeze for at least 2 hours before serving.