Total: 3 hours
2 cups coconut water
1/3 cup granulated sugar
2 tablespoons vanilla extract
1 vanilla bean, seeds scraped
1/2 lime, zested, plus 3 tablespoons fresh lime juice
1/4 cup white rum
1. In a medium saucepan over medium-high, combine the coconut water, sugar, vanilla extract and seeds, and lime zest. Cook, stirring, until the sugar has dissolved. Remove from the heat and stir in the lime juice and rum.
2. Pour into a small baking dish, cover with plastic wrap, and place in the freezer. Using the tines of a fork, stir the mixture every 30 minutes, scraping edges and breaking up any ice chunks as the mixture freezes, until granita is slushy and frozen, about 3 hours.
3. To serve, divide among plates and dig in. This would also be a great base for a cocktail, just saying.