Start by slicing the dragon fruits in half lengthwise. Using a spoon, carefully scoop out the vibrant pink flesh, discarding any hard parts, and place it in a blender. Keep the empty skins intact for serving.

In the blender, add the dragon fruit flesh along with sugar, coconut milk, lime juice, and crushed ice. Blend on high until smooth and evenly combined, around 30-60 seconds.

Pause the blender and taste the mixture, adjusting sweetness by adding more sugar or lime juice as needed. Blend again to incorporate any additional ingredients.

Pour the blended mixture into an ice cream maker and churn on medium speed for 25-30 minutes until it reaches a soft-serve consistency.

Transfer the churned sorbet into a freezer-safe container, smoothing the top and freeze for an additional 2-3 hours until firm.

Once fully frozen, let sit at room temperature for 5-10 minutes before scooping into reserved dragon fruit skins for serving.