Step 1

Place a shallow 26 x 16cm metal slice pan in the freezer to chill.

Step 2

Meanwhile, stir the water and sugar in a small saucepan over medium-high heat for 5 minutes or until the sugar dissolves. Set aside to cool completely.

Step 3

Pour the sugar mixture into the pan. Place in the freezer for 4-5 hours or until firm. Use a fork to scrape the mixture into coarse crystals.

Step 4

Coarsely mash the raspberries and stir in the lime rind. Fold into the granita mixture. Place in the freezer for 2 hours or until firm. Use a fork to scrape into coarse crystals. Divide among serving bowls and drizzle over the coconut cream.