Remove the rind from a cantaloupe and cut into approximately 1" cubes.
Puree the cantaloupe and water in a high speed blender until completely smooth. You can use a food processor, but break down the cantaloupe into a puree first before adding the water.
Whip the cold coconut milk along with the sugar in a stand mixer until it thickens slightly - similar to sour cream.
Combine the coconut cream mixture with the cantaloupe puree.
Once blended, add to an ice cream maker for about 30 minutes. It will be soft-serve consistency at this point.
For a firmer, scoopable ice cream, freeze the mixture for a few hours or overnight.
Allow to sit for 15-20 minutes before serving.
Garnish with a sprig of fresh mint.