After my first sorbet making experience last year, I have been wanting to make the granita since long. I guess the long process of freezing somehow stopped me from trying this chilled , crunchy dessert.
However the minimal and simple ingredients could convince me to try it this summer and here is an Ice Apple and Tender Coconut Granita. With the fabulous output, I am thinking of trying other fresh fruit flavoured granita recipes as long as the hot summer days are in.
Ice Apple or Palmyra Palm tree and fruit images (Image Source)
Ice apple and coconut are excellent to keep a person stay hydrated during the extreme hot climate. Both have cooling effects on the tummy. Hence for this granita recipe I have selected these two naturally sweet tropical fruits.
Ice Apple and Tender Coconut Granita
2 cups (480ml) fresh Ice Apple pulp
1 cup Tender Coconut cream
1/2 cup (100ml) Coconut water
1.Puree both the the fruit pulps in a blender and stir in the fresh coconut water.
2.Pour into a medium sized metal loaf pan or baking pan and let it freeze.
3.After 30 minutes scrape the icy edges into the middle of the mixture. Repeat it after every 30 minutes until the mixture is frozen and is flaky in texture for about 1 and 1/2 hour.
4.Keep covered in the freezer until ready to serve.
5.Use a fork to scrape the granita into dessert bows and serve.
6.If you want to have it later, then store it put the granita in a zipper seal freezer food storage bag and freeze.
Note: Feel free to experiment with any fresh fruit puree for an easy frozen delight.
For our #93rd FoodieMonday Bloghop theme #Summerfruits I am sharing this crunchy and sweet Ice Apple and Tender Coconut Granita.