Do you always crave something sweet after eating lunch & dinner?
We wouldn’t say that we have massive sweet tooth’s around here, but after lunch or dinner, we’re always looking for something sweet to take the edge off. During the week, a couple of pieces of dark chocolate usually does the trick, however on the odd occasion we’ll be lucky enough to have some of this Coconut & Passionfruit Granita waiting for us in the freezer (That’s if there is any leftover from the batches made over the weekend)
Granita is one of the most versatile desserts you can make, the flavour options are really endless. Strawberry & Basil, Watermelon, Pineapple & Coconut, Lemon & Lime, even Coffee or Margarita. We like to think of it as a grown-ups slushy!
This flavour combination, Coconut & Passionfruit, makes an the ideal dessert following an Asian inspired meal.
Granita makes the perfect summer dessert as it’s light & oh so refreshing. Ideal to serve at your next dinner party as you can make this hours, days, even weeks ahead of time, or perhaps just store in your freezer for whenever you have a sweet craving like us.
Coconut & Passionfruit Granita
- Coconut Milk 1 can
- Lime 1 (all zest, juice from 1/2)
- Sugar 1/4 cup
- Water 1/4
- Passionfruit 2
- Mint Leaves (optional)
Add the sugar and water to a small saucepan and place over a low heat until the sugar has dissolved. Slowly bring it to a boil then remove from stove top and allow to cool.
Pour the coconut milk, zest and lime juice into a small mixing bowl. Gradually add the cooled sugar syrup, tasting as you go until you achieve your desired sweetness. I tend to only use half. Give the coconut milk a good stir then pour into a large shallow baking dish (ideally metal). Carefully place the dish in the freezer so it’s lying flat.
Freeze the granita for 1 hour. Remove from freezer and using a fork, gently scrape downwards to break up the ice crystals (they will form around the outside first). Repeat this every 45mins – 1hr for the next 2 of hours (depending on the temperature of your freezer it may need longer). Eventually you’ll have a whole tray of flaky ice crystals. Cover & keep frozen until you’re ready to serve.
To serve, scoop a few heaped spoonfuls of the granita into the base of a clear serving glass. Scoop the flesh out of one half of a passionfruit and lay on top. Layer with another couple of spoonfuls of the granita and finally top with the other half of passionfruit and a sprig of mint. Repeat with the second glass. Serve immediately
