COCONUT GRANITA
One of the first harbingers of summer in New York, especially above west 96th St, is the appearance on our street corners of carts selling 'coco helado,' or coconut ice. These little ices are a favorite at CFYL, so we decided to make our own version. In this Coconut Granita we used coconut milk to make a richer tasting and less sugary treat, and we think we've come up with something that is both simple and delicious. It's chic enough to be dessert for a dinner party, and down home enough to be eaten on the street from a paper cup like its inspiration.
Provided by Cook for Your Life Staff
Number Of Ingredients 1
Steps:
- Mix all the ingredients together until well blended. Taste for sweetness.
- Pour into a 9 x 9 x 2-inch glass baking pan and put into the freezer. After 30 minutes, with a fork scrape to form flaky texture. Continue to scrape the surface every 30 minutes until you have a fluffy snowy consistency. Serve or keep in an airtight container in the freezer, scraping every so often to keep a light texture.
Nutrition Facts : Calories 862
COCONUT GRANITA (I-THIM MAH PLOW)
Old-fashioned Thai Coconut Ice Cream is delicious but involved to make. This simple granita is very much like that, but much easier to make! From Cracking the Coconut, a Thai cookbook by Su-Mei Yu. PREP TIME INCLUDES FREEZING AND SCRAPING TIME.
Provided by Jostlori
Categories Frozen Desserts
Time 3h5m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- In a medium saucepan, combine the sugar and water, mixing to thoroughly combine. Bring to a boil over high heat and boil for 3-4 minutes, until the sugar has dissolved. Transfer to a large mixing bowl and let cool to room temperature.
- Add the coconut milk and almond extract to the sugar syrup, mixing well to combine Pour into a 9x13 pyrex or plastic container and put in the freezer.
- After about an hour, ice crystals will start to form around the edges of the container. Use a fork to break up the ice crystals, and continue to freeze, mixing and scraping with a fork every 30 to 45 minutes, until the mixture turns to ice shavings.
- To serve: use a fork or ice cream scoop to shave off layers of the frozen block. If the granita is too hard to scrape, leave it out at room tep until it starts to melt or break in up into pieces and pulse in a food processor.
- Serve in small bowls and garnish with the crushed peanuts.
Nutrition Facts : Calories 483, Fat 36.9, SaturatedFat 29.2, Sodium 21.7, Carbohydrate 39.7, Fiber 0.8, Sugar 33.7, Protein 5.3
COCONUT-LIME GRANITA
Steps:
- Place an 8-inch square baking dish in the freezer to chill while you make the simple syrup.
- Combine the sugar and 1/2 cup of water in a small saucepan over low heat until the sugar is dissolved and syrup is at a gentle boil. Remove it from the heat, and allow it to cool..
- Pull the chilled baking dish out of the freezer, and pour the coconut milk into the dish. You may need to whisk it to smooth out any lumps.
- Whisk in the simple syrup, lime zest, lime juice and fresh coconut until well combined. Place the dish in the freezer, and let it chill for 1 hour.
- Pull it out of the freezer, and using a fork, break up the ice crystals forming around the edge of the dish, by dragging them into the more molten center. Return to the freezer and repeat this process every hour or so, smoothing out the granita before you return it to the freezer. The whole process should take about 3 hours. When you're ready to serve, allow the granita to sit at room temperature for about 5 minutes so that it softens. Spoon the mixture into a small bowl or glass, and top with a little coarse sea salt.
COCONUT GRANITA
yields: 2 glasses
Provided by www.DessertForTwo.com
Categories Drinks for Two
Time 2m
Number Of Ingredients 5
Steps:
- In a shallow dish (such as a 9" pie plate), pour the coconut milk.
- In a small microwave-safe dish, combine the sugar and water. Microwave until the water simmers and you can stir to dissolve the sugar. Let cool slightly, then add to the coconut milk. Squeeze in the juice of half a lime (optional).
- Place the dish in the freezer, and scrape every 30 minutes for 2 hours. Serve with chocolate sauce.
Nutrition Facts : Calories 551 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 42 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 38 grams saturated fat, ServingSize 1, Sodium 42 milligrams sodium, Sugar 35 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
COCONUT WATER GRANITA
Nothing cools you off faster than a granita, the Italian shaved-ice delight. This one, made with coconut water, is a real catch: it's uncommonly refreshing and stunningly simple to make.
Provided by Riley Wofford
Categories Food & Cooking Dessert & Treats Recipes
Time 4h10m
Number Of Ingredients 4
Steps:
- Combine coconut water and sugar in a 2-quart baking dish; stir to dissolve sugar. Freeze until solid, at least 4 hours and up to 1 month (covered if freezing longer than a day).
- Using the tines of a fork, scrape surface to create ice crystals; transfer to serving bowls or glasses; top with strawberries and coconut flakes and serve immediately.
More about "coconut granita recipes"
COCONUT WAFERS WITH COCONUT GRANITA | RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 1 hr
- Position a rack in the center of the oven and preheat to 350 degrees . Line 3 large baking sheets with parchment and brush the parchment with 2 tablespoons melted butter. In a medium bowl, whisk together 2/3 cup granulated sugar, 2/3 cup coconut, the flour and salt. Stir in the egg whites, then the remaining 4 tablespoons melted butter, until smooth. Using a teaspoon, drop the batter about 2 inches apart onto the prepared pans (the batter will spread).
- Bake the wafers 1 pan at a time until 1/2 inch of their borders is golden-brown, 9 to 10 minutes. Slide the parchment onto a rack to cool completely. Sift the wafers lightly with the confectioners sugar.
- Place a 9-inch square cake pan or baking dish into the freezer to chill. In a small saucepan, bring 2 cups water and the remaining 2/3 cup granulated sugar and 1/2 cup coconut to a simmer over medium-low heat, stirring to dissolve the sugar. Let simmer for 5 minutes, then remove from the heat and let steep for 20 minutes.
- Pour the coconut liquid through a fine strainer set over a medium metal bowl and press firmly on the solids (you will have about 2 cups syrup). Discard the solids. Stir the coconut milk into the syrup and refrigerate until cold, about 30 minutes. (Alternatively, let the mixture cool quickly by setting the bowl in a larger bowl filled with ice water and stirring it for about 8 minutes.)
COCONUT GRANITA RECIPES | FOOD NETWORK CANADA
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COCONUT LIME GRANITA - TABLE FOR TWO® BY JULIE CHIOU
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Reviews 5Category DessertCuisine AmericanEstimated Reading Time 4 mins
- Zest the limes and add the zest to the measuring cup. Cut 1 lime in half and squeeze the juice into the measuring cup. Finally, add the simple syrup to the measuring cup and with a small whisk, whisk everything together.
- Pour the mixture into a glass 8x8-inch pan. Carefully place it uncovered into the freezer for at least 6-7 hours. Remove the pan every 2 hours and scrape with a fork. It's okay if some of it is still liquid..just scrape and place back in the fridge and repeat. You'll eventually end up with a consistency like the above photos!
- Scoop out into bowls and serve immediately. Cover the remainder with foil and place back in the freezer for future eating.
LIME-COCONUT GRANITA RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Calories 85 per servingServings 8
- Combine all ingredients in a large saucepan over medium heat. Cook for 3 minutes or until sugar dissolves, stirring constantly. Remove from heat, and cool completely.
- Pour the mixture into an 11 x 7–inch baking dish. Cover and freeze for 8 hours or until firm. Remove mixture from freezer; let stand 10 minutes. Scrape entire mixture with a fork until fluffy.
COCONUT LIME GRANITA RECIPE | HOW TO MAKE GRANITA STEP BY STEP
From foodomania.com
Reviews 2Total Time 8 hrs 10 minsServings 4
- Boil sugar + water together till sugar dissolves and you have a light golden syrup. Let it cool completely.
- Add to a shallow container (preferably a baking dish). Squeeze the lemon / lime juice and zest. Mix well. Also add the coconut milk and mix well. Taste and adjust for sweetness, if required
PINEAPPLE COCONUT GRANITA: CREAMY AND REFRESHING - YUMMY ...
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Servings 4Total Time 5 hrsEstimated Reading Time 2 minsCalories 212 per serving
- After 30 minutes, stir the granita with a fork, making sure to mix in the and break up the frozen bits with the liquid.
COCONUT-LIME WATERMELON GRANITA RECIPE | EATINGWELL
From eatingwell.com
Total Time 8 hrs 30 minsCalories 99 per serving
- Remove 1/2 teaspoon zest, and squeeze 2 tablespoons juice from lime. In a blender or food processor combine coconut water mixture and watermelon; cover and blend or process until smooth. Strain into a bowl through a fine-mesh sieve. Stir lime zest and juice into pureed melon. Transfer to a 3-quart rectangular baking dish.
- Freeze 2 hours, stirring and scraping frozen mixture from sides of dish every 30 minutes. Cover and freeze, without stirring, 6 hours or until firm. Let stand at room temperature 5 minutes. To serve, scrape across surface with a metal spoon or fork. If desired, top servings with coconut and/or additional lime zest.
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