Coconut Ice Cream

1/2 cup superfine sugar

2 limes

1 can coconut milk (14oz)

toasted coconut shavings optional

Mix sugar and 2/3 cups water in a small pan, bring to a boil.  Remove from heat and set syrup and pan inside refridge to chill.  Grate the rind from the limes.  Squeeze the juice from the limes and add that as well as the grated rind to the syrup.  Add the coconut milk, too.  Pour all this into a freeze proof container and freeze 5-6 hours or until firm. Beat twice with a fork to break up the crystals.  Scoop into bowls and add toasted coconut shavings as garnish.