For the granita: Add the coconut water, lime juice, honey, sugar and salt to a medium saucepan over high heat. Once the honey and sugar have dissolved, reduce the heat to medium and simmer for 5 minutes. Add the mint and set aside to cool to room temperature. When cool, transfer the mixture to an 8-by-8-inch baking dish, cover and place in the freezer. Stir every hour until frozen, about 4 hours total.
To serve, scrape the granita with a spoon to create shavings.
For the mousse cups: Set 8 serving cups in the refrigerator to chill.
Whisk together the lime juice, sugar, honey, butter and salt in a small saucepan over medium-low heat. Add the lime zest and whisk in the eggs. Cook, whisking continuously, until thickened, about 4 minutes. Remove from the heat and chill in an ice bath. When cool, press the lime curd through a sieve to remove any lumps.
Combine the heavy cream and vanilla extract in a bowl and whip to soft peaks. Fold in the lime curd and cream cheese and blend well.
Transfer the mousse to a pastry bag and pipe into chilled cups. Garnish with raspberries and a spoonful of granita and serve.
Recipe courtesy of Bobby Deen