Nieve de Coco

In a small saucepan, combine piloncillo and Mexican cinnamon stick with 100 grams of water. Heat over medium heat, stirring occasionally, until the piloncillo has completely dissolved and a light syrup forms. Remove from heat and let cool completely. Once cool, remove the Mexican cinnamon stick.

In a large bowl, combine coconut milk, sweetened condensed milk, evaporated milk, vanilla extract, and salt. Whisk until well combined.

Stir in the cooled piloncillo syrup and lime zest into the milk mixture.