Directions

1. Peel and cut your watermelon into smaller pieces, reserving a few chunks for garnish. Using a juicer, juice your watermelon pieces until you have enough juice to fill up to the fill line in 4 molds. This should be 2 cups (500 mL) of watermelon juice, approximately half the watermelon. Freeze 12 to 24 hours.
2. Juice the rest of the watermelon (approximately 2 cups (500 mL)) and put it into a bowl. In a small pot, heat water and sugar until sugar is dissolved. Cool your sugar syrup slightly and add it to your bowl of watermelon juice. Add salt and lime. Stir to dissolve salt. Strain and store in the refrigerator until very cold.
3. Do this the day before. In a medium saucepan, combine 1 can coconut milk and 1 can sweetened condensed milk. Bring to a boil over high heat. Reduce heat and simmer, stirring frequently, until thickened. About 10 minutes. Set the saucepan over a bowl of ice to cool the mixture, stirring frequently, for about 5 minutes. Add lime zest.