prep
10 minutes
cook
10 minutes
difficulty
Easy
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 1 cup sugar
- 3 cups water
- 1 cup coconut milk
- ¼ cup coconut rum
- 1 pineapple, peeled, cut in halve lengthways, cored and sliced into thin ribbons
Makes approximately 1 litre
Freezing time 8 hours
Instructions
Combine the sugar and water in a saucepan over a medium heat and stir until the sugar has dissolved. Bring to the boil and simmer for 5 minutes. Remove from the heat and allow to cool to room temperature.
Mix the coconut milk and coconut rum into the sugar syrup and pour into a shallow freezer container and cover.
Freeze for 4 hours, remove from the freezer and break up the ice crystals by scraping with a fork, mix well and return to the freezer for another 4 hours or overnight.
Scrap again with a fork and serve with pineapple ribbons. Store the granita in the freezer for up to 1 month.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
