Coconut Granita
Ingredients
Directions
Ingredients
1
14-oz can full-fat coconut milk
¼ c
granulated sugar
A generous pinch of kosher salt
Coconut Granita
This coconut granita is a cold, creamy dessert that’s perfect for summer. Not only is it delicious plain, but it’s easily dressed up with toppings like chocolate sauce, toasted nuts, or fresh fruit, especially if you’re serving guests. It comes together with only three ingredients and mere minutes of prep time—perfect for lazy summer nights.
6 servings
- Combine the coconut milk, sugar, and salt in an 8x8 Pyrex dish, or another freezer-safe dish that’s wide and shallow. Use an immersion blender to blend until the mixture is well combined and fully emulsified. Alternatively, pulse the ingredients in a blender or food processor before pouring into the pan.
- Cover and freeze for 30 minutes, then remove from the freezer and run a fork through the mixture to break up any frozen clumps and bring the frozen bits toward the center. Pay careful attention to scraping the outer edges of the pan, where the mixture will be most frozen. Return to the freezer and repeat this process every 30 minutes for about 3 hours, or until the granita is fully frozen, light, and fluffy.
- Serve with chocolate sauce, nuts, fruit, or any other toppings of your choice.
Zola Gregory
Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.