Nutrition per serving may change if servings are adjusted.
1 11.2-ounce bottle coconut water
3 tablespoons sugar (see Tip)
4 cups cubed watermelon
Unsweetened flaked coconut, toasted (optional)
In a small saucepan, bring coconut water and sugar just to boiling; cool.
Remove ½ teaspoon zest, and squeeze 2 tablespoons juice from lime. In a blender or food processor combine coconut water mixture and watermelon; cover and blend or process until smooth. Strain into a bowl through a fine-mesh sieve. Stir lime zest and juice into pureed melon. Transfer to a 3-quart rectangular baking dish.
Freeze 2 hours, stirring and scraping frozen mixture from sides of dish every 30 minutes. Cover and freeze, without stirring, 6 hours or until firm. Let stand at room temperature 5 minutes. To serve, scrape across surface with a metal spoon or fork. If desired, top servings with coconut and/or additional lime zest.
Tip: For a sugar substitute, choose Splenda® Sugar Blend. Follow package directions to use product amount equivalent to 3 tablespoons sugar. Nutrition Facts Per Serving with Substitute: Same as below, except 85 calories, 20 g carbohydrate (17 g sugars).