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1
Place an 8-inch square baking dish in the freezer to chill while you make the simple syrup.
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2
Combine the sugar and 1/2 cup of water in a small saucepan over low heat until the sugar is dissolved and syrup is at a gentle boil.
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3
Remove it from the heat, and allow it to cool.
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4
Cook's Note: I like to pour the syrup into a shallow bowl so that it cools more quickly.
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5
Pull the chilled baking dish out of the freezer, and pour the coconut milk into the dish.
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6
You may need to whisk it to smooth out any lumps.
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7
Whisk in the simple syrup, lime zest, lime juice and fresh coconut until well combined.
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8
Place the dish in the freezer, and let it chill for 1 hour.
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9
Pull it out of the freezer, and using a fork, break up the ice crystals forming around the edge of the dish, by dragging them into the more molten center.
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10
Return to the freezer and repeat this process every hour or so, smoothing out the granita before you return it to the freezer.
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11
The whole process should take about 3 hours.
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12
When you're ready to serve, allow the granita to sit at room temperature for about 5 minutes so that it softens.
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13
Spoon the mixture into a small bowl or glass, and top with a little coarse sea salt.
