Line one large (or 2 smaller) baking trays with parchment paper.

Peel your kiwis and chop them as shown, then arrange them in a single layer onto the prepared trays.

Freeze for at least 2 hours to overnight.

Place your frozen kiwi into a high-speed food processor or blender. Add in the honey, lime juice, zest, and coconut milk/water.

Start with less coconut water/milk, then slowly add more as you see necessary to get your sorbet blended into a smooth consistency.

Process until smooth. You'll likely need to pulse and scrape down the sides with a spatula in between pulses.

If you like the soft-serve texture you can serve immediately.

Alternatively, transfer into a clean container and freeze for 2-3 hours for a firmer sorbet.

Stays good in the freezer for up to 2 weeks.

Enjoy!