This dessert is so easy and flavoursome. You will get lots of oooohhhhhs and ahhhhs from those who try this refreshing ice. It's a wonderful palate cleanser after dinner and before dessert. Make ahead and keep in your freezer, then serve in gelato bowls, your guests won't be able to stop at one scoop, trust us ... we know!
- 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
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.
Makes approximately 1 litre
Freezing time 8 hours
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.