Toasted Coconut, Lychee and Lime Granita
Inspired by techniques from America's Test Kitchen.
A refreshing tropical ice treat combining fragrant toasted coconut with sweet lychee and zesty lime for a light, fluffy texture.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
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Equipment
- frying pan
- blender
- fine sieve
- spatula
- 33 x 23 cm dish
- fork
- chilled glasses
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 197 kcal |
| Protein | 1.2 g |
| Carbohydrate | 35.7 g |
| of which sugars | 32.7 g |
| of which free sugars | 31.9 g |
| Fat | 6.8 g |
| of which saturates | 5.8 g |
| Fibre | 1.6 g |
| Salt | 0.31 g |
Protein per 100 kcal
0.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Granita
- 40 g unsweetened desiccated coconut
- 1 can lychees in syrup (about 565 g), not drained
- 120 ml canned coconut milk, well shaken
- 120 ml coconut water
- 100 g caster sugar
- 2 tsp finely grated lime zest, plus extra to serve
- 60 ml lime juice (about 3 limes)
- 1.5 g fine sea salt or table salt about ¼ tsp
- 1
Toast. Toast 40 g desiccated coconut in a dry frying pan over medium-low heat for 4-5 min until golden. Keep it moving so it browns evenly and smells fragrant.
- 2
Blend. Put the toasted coconut, 565 g lychees with their syrup, 120 ml coconut milk, 120 ml coconut water, 100 g sugar, 60 ml lime juice and ¼ tsp salt into a blender. Process for 1 min until the mixture is completely smooth.
- 3
Strain. Pour the liquid through a fine sieve into a 33 x 23 cm dish, using a spatula to press hard on the solids. Discard the pulp and stir 2 tsp lime zest into the strained liquid.
- 4
First freeze. Place the dish uncovered in the freezer for about 1 h. Wait until the edges are frozen but the centre is still slushy.
- 5
Scrape. Scrape the frozen edges with a fork and stir the ice crystals into the middle. Repeat this every hour for 3-4 h until the mixture is light and fluffy.
- 6
Serve. Give the granita a final scrape with the fork to break up any large chunks. Spoon into chilled glasses and garnish with extra lime zest to serve.
Storage
Keep the granita covered in the freezer for up to 1 week and use a fork to fluff the crystals before serving.
