Cut the seedless watermelons in half, scooping out rounded piece with a tablespoon or cut into cubes with knives.
Line a baking sheet with parchment paper and arrange pieces of watermelon evenly.
Place in freezer until piece are firm for 3-4 hours.
While you wait for the watermelon pieces to freeze, you can start on your fresh watermelon juice.
With the remaining half of the seedless watermelon, scoop out the fruit into the blender and blend on high.
Blend until smooth and add water as needed to ensure mixture is a smooth puree.
If you don't want too much pulp in the watermelon juice, place a cheesecloth over a pitcher and strain the watermelon juice. After pouring, gather the pulp in the center of the cloth and squeeze out additional juices.
Once juice is ready to store, pour into a mason jar and seal with an air-tight lid that can be stored for 3-4 days in the refrigerator.
Once the frozen watermelon piece is ready, combine all ingredients with 4 cups of watermelon juice (yield equal to the recipe) and blend on low until smooth.
It's recommended to use a silicone spatula to push the thicker parts down to the bottom.
After blending, try a taste and add additional flavors as desired. If you want it sweeter just add some more coconut milk or add some lime for a touch of citrus.
Once you achieve the desired taste, blend to combine ingredients.
Serve with a lime wheel or wedge garnish and enjoy!