From the desk of Lauren Palmer~this recipe was originally published in The Art of Living Beautifully Summer 2019 magazine
Good morning friends! When it comes to Personal Culture, and curating a beautiful one, nothing solidifies memories as much an outstanding flavor from a long-loved recipe. When our Resident Chef, Lorie Fangio, shared Pineapple Coconut Granita with our readers last summer, I knew this would be a pool-side favorite year after year for my family. In fact, this was such a special recipe, that the Pineapple Coconut Granita became our cover star last summer.
Simple, fresh ingredients combined with an icy texture (and it’s easy to spike) make this the perfect family-friendly “snack” for the hottest Texas days.
- 1/2 cup sugar
- 1/2 cup water
- 1 cup fresh pineapple chunks
- 1 (13.5 oz) can of coconut milk, not low fat
- Zest of 1 lime
- 1 TBS fresh lime juice
- 1/4 cup shredded coconut
- 1/4 cup macadamia nuts, roasted, salted, and chopped
Place an 8-inch glass baking dish into the freezer to chill. In a small saucepan, heat the water and sugar until the sugar has dissolved and you are left with syrup. Process the pineapple in a food processor until very finely ground. Add pineapple, sugar syrup, coconut milk, lime zest and juice, and coconut into a bowl. Whisk vigorously to combine. Pour mixture into chilled dish and place it back into the freezer. Let the mixture chill for 1 hour. Pull it out and break up the ice crystals that are forming with a fork, stir well and put it back into the freezer. Repeat this process every hour, for 3 hours. To serve, let granita sit at room temperature for a few minutes before dishing it up and topping with a dusting of macadamia nuts. (Drizzle a little Malibu Rum on top for an adult Granita.)
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