2 cups water
2 tablespoons fresh lime juice
4 cups seedless watermelon, cubed
1/2 teaspoon salt
4 cups coconut milk yogurt
Place the first five ingredients in a blender. Blend on high speed until smooth.
Pour the mixture into a metal pan and freeze for 2 hours. Remove pan from the freezer and use a fork to scrape the mixture.
Place the metal pan back in the freezer for 45 minutes. Remove pan from the freezer and use a fork to scrape the mixture. Repeat process every 45 minutes for another 3 hours.
Remove the metal pan from the freezer. Use an ice cream scoop to scoop up the Italian ice into serving dishes. Layer on top of 1 cup of chilled coconut yogurt per serving, if desired.