In a small saucepan, combine equal parts granulated sugar and water over medium heat. Stir until the sugar dissolves, about 3-5 minutes.

Take your chilled can of coconut milk and scoop out the thickened cream at the top, leaving the liquid.

In a blender, combine the coconut cream, cooled lemon syrup, lemon juice, lemon zest, and sea salt. Blend until smooth.

Taste the mixture and adjust sweetness as desired by adding more sugar or syrup.

For a thicker consistency, add ice cubes and blend again until smooth.

Pour the mixture into a freezer-safe container, seal tightly, and freeze for 4-6 hours or until solid.

When ready to serve, let the Frozen Coconut Lemonade soften for 5-10 minutes. Scoop into glasses or blend with a splash of water or coconut milk.

Garnish each serving with lemon slices or toasted coconut flakes for presentation.