Coconut Granita Recipes

COCONUT GRANITA

Steps:

• Mix all the ingredients together until well blended. Taste for sweetness.
• Pour into a 9 x 9 x 2-inch glass baking pan and put into the freezer. After 30 minutes, with a fork scrape to form flaky texture. Continue to scrape the surface every 30 minutes until you have a fluffy snowy consistency. Serve or keep in an airtight container in the freezer, scraping every so often to keep a light texture.

COCONUT-LIME GRANITA

Steps:

• Place an 8-inch square baking dish in the freezer to chill while you make the simple syrup.
• Combine the sugar and 1/2 cup of water in a small saucepan over low heat until the sugar is dissolved and syrup is at a gentle boil. Remove it from the heat, and allow it to cool..
• Pull the chilled baking dish out of the freezer, and pour the coconut milk into the dish. You may need to whisk it to smooth out any lumps.
• Whisk in the simple syrup, lime zest, lime juice and fresh coconut until well combined. Place the dish in the freezer, and let it chill for 1 hour.
• Pull it out of the freezer, and using a fork, break up the ice crystals forming around the edge of the dish, by dragging them into the more molten center. Return to the freezer and repeat this process every hour or so, smoothing out the granita before you return it to the freezer. The whole process should take about 3 hours. When you're ready to serve, allow the granita to sit at room temperature for about 5 minutes so that it softens. Spoon the mixture into a small bowl or glass, and top with a little coarse sea salt.

COCONUT WATER GRANITA

Steps:

• Combine coconut water and sugar in a 2-quart baking dish; stir to dissolve sugar. Freeze until solid, at least 4 hours and up to 1 month (covered if freezing longer than a day).
• Using the tines of a fork, scrape surface to create ice crystals; transfer to serving bowls or glasses; top with strawberries and coconut flakes and serve immediately.

COCONUT GRANITA (I-THIM MAH PLOW)

Steps:

• In a medium saucepan, combine the sugar and water, mixing to thoroughly combine. Bring to a boil over high heat and boil for 3-4 minutes, until the sugar has dissolved. Transfer to a large mixing bowl and let cool to room temperature.
• Add the coconut milk and almond extract to the sugar syrup, mixing well to combine Pour into a 9x13 pyrex or plastic container and put in the freezer.
• After about an hour, ice crystals will start to form around the edges of the container. Use a fork to break up the ice crystals, and continue to freeze, mixing and scraping with a fork every 30 to 45 minutes, until the mixture turns to ice shavings.
• To serve: use a fork or ice cream scoop to shave off layers of the frozen block. If the granita is too hard to scrape, leave it out at room tep until it starts to melt or break in up into pieces and pulse in a food processor.
• Serve in small bowls and garnish with the crushed peanuts.

COCONUT-BUTTERMILK GRANITA

Steps:

• Heat coconut milk and ginger until hot but not boiling.
• Take off heat, cover; and let stand 15 minutes.
• Add sugar and boil, stirring until sugar is dissolved.
• Take off heat again and add buttermilk.
• Strain into a casserole dish and freeze about two hours, then fluff with a fork and freeze for another hour.
• Serve with mango slices and lime wedges.