Prepare the coconut cream: Open the chilled can of full-fat coconut milk without shaking it. Carefully scoop out the thick, solidified cream from the top into a bowl, leaving the watery liquid behind (reserve the liquid for smoothies or other uses).

Combine ingredients: In a high-powered food processor or heavy-duty blender, add the frozen honeydew cubes, the scooped coconut cream, sweetener, vanilla extract, and salt.

Blend: Process the mixture. Start slow, scraping down the sides as needed. Continue blending until the mixture is completely smooth and resembles soft-serve ice cream. This may take a few minutes and require stopping and stirring several times.

Serve immediately for a soft texture, or transfer to a freezer-safe container, press plastic wrap directly onto the surface, and freeze for 3-4 hours for a firmer texture similar to traditional frozen dessert.

To serve the firmer version, allow it to sit on the counter for 5-10 minutes to soften slightly before scooping.

Garnish each serving with fresh honeydew balls and a sprinkle of toasted coconut flakes, if desired.