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.
together the lime juice, sugar
, 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
Transfer the mousse to a pastry bag
and pipe into chilled cups. Garnish with raspberries and a spoonful of granita