Think of pineapple granita like a grown-up snowball, with coconut water, pineapple and lime juice all blended into a refreshing frozen treat. This gluten-free, dairy-free and vegan dessert doesn't require much effort, but you will need to stir the mixture periodically, so stay close to home as it freezes. Scoop into glasses and garnish with pineapple, mint leaves or a dollop of coconut whipped cream.
Pineapple Granita
- 1 cup Coconut water
- 1/4 cup Granulated sugar
- 3 cups Canned pineapple, drained
- 2 Tbsp. Lime juice
Garnish
- Coconut whipped cream
- Shredded coconut
- Freeze-dried pineapple
- Fresh fruit
- Mint leaves
- In small saucepan, combine coconut water and sugar and bring to boil.
- Reduce heat to medium-low and simmer without stirring for 2 minutes. Remove from heat.
- Add pineapple to food processor. Purée until smooth and creamy for 1 minute. Add sugar syrup and lime juice and blend for 10 seconds more.
- Pour pineapple mixture into flat, shallow baking dish or plastic storage container.
- Freeze for 1 hour, or until just starting to freeze around edges. With fork, break frozen pieces apart and stir back into mixture.
- Repeat every 30-45 minutes, until mixture resembles flaky, finely crushed ice. Entire process will take anywhere from 3-6 hours, depending on container size and freezer temperature.
- Scoop into glasses and garnish as desired.
- Serve immediately.
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