Pineapple, mint and coconut granita with lychees
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Time to make:
45 mins, plus freezing
$1.70 per serve
(at time of publication)
Full ingredients list:
500g coarsely chopped ripe pineapple
3 cups unsweetened coconut water
1/3 cup fresh mint leaves, plus extra, to garnish
1 lime, cut into wedges
18 fresh lychees, peeled and pitted*
Nutritional information (per serve)
Instructions and steps:
Step 1Place pineapple, half the coconut water and 1/3 cup of mint leaves in a food processor. Blitz until smooth. Stir in the rest of coconut water. Pour into a shallow tray or plastic container. Freeze for 4 hours, or until partly set.
Step 2Remove the tray from freezer and scrape frozen mixture with a fork until it is quite slushy. Return mixture to freezer and repeat the flaking process after 2 hours (at this stage tiny ice flakes should have formed). Return to freezer for a further 2 hours, then repeat flaking process. Just before serving, repeat the flaking process for the final time.
Step 3Serve granita in 6 tall glasses (accompanied by a spoon), topped with the fresh lychees, lime wedges and the extra mint leaves.
*If you prefer, you can use a 560g can of lychees in syrup, drained, in place of the fresh lychees.
About this recipe
First published: December 2017