If you are lucky enough like we are, you can pick up Young Thai Coconut from an Asian market and chop it open for the juice.

Ingredients:

2 cups coconut water (approximately 2 coconuts)
1 cup (lightly packed) fresh mint leaves
¼ cup honey
½ teaspoon sea salt

Place mint leaves on Teflex sheet and dehydrate at 100 degrees for an hour.

Combine coconut water, dehydrated mint leaves, honey and sea salt in a blender.

Pour mixture into a 13 x 9 inch baking dish. Freeze overnight.

4 Scrape the frozen mixture with a fork until all the frozen pieces are broken into small shavings.