Pineapple, mint and coconut granita with lychees
- 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.
Nutrition Info (per serve)
Total fat 0g
Saturated fat 0g
Dietary fibre 2g
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.
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