Pineapple, mint and coconut granita with lychees

This refreshing, vegan granita will impress when you serve in tall glasses with a slice of lime. The perfect end to a dinner party.

Serves: 6 (plus 8 hours freezing time)

Time to make: 45 mins

Ingredients

More weights & measures

3 cups 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 (see tip)

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

Stay Awake

1 In a food processor, place pineapple, half of the coconut water and ¹/³ cup of the mint. Blitz until smooth. Stir in remaining coconut water. Pour into a shallow tray or plastic container. Freeze for 4 hours, or until partly set.

2 Remove 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, by which stage, tiny ice flakes should have formed. Return to freezer for a further 2 hours, then repeat flaking process. Just before serving, repeat flaking process for the final time.

3 Serve granita in 6 tall glasses, topped with lychees, lime wedges and the extra mint. Eat with a spoon.

HFG tip

You can use canned lychees, drained, in place of fresh,

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 85 cal

Kilojoules 360 kJ

Protein 1 g

Total fat 0 g

Saturated fat 0 g

Carbohydrates 20 g

Sugar 17 g

Dietary fibre 2 g

Sodium 60 mg

Calcium 50 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.