Pineapple, mint and coconut granita with lychees
(at time of publication)
- 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)
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.
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)
Total fat 0g
–Saturated fat 0g
Dietary fibre 2g
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