Four cups of Coconut Lime Granita on pink coconut graphic

Coconut Lime Granita

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Serves 2-4

If a slushie and ice cream had a baby, it would be a creamy granita cocktail. And like babies, this dessert is so loveable it will make you squeal with delight. Aside from it’s refreshing yet decadent texture, a great thing about this drink is that you don’t need an ice cream machine to make it! Using a blender, a freezer, and a loaf pan, granita-making is as simple as it gets, with no deliciousness compromised.

Recipe and image courtesy of by CHLOE. Chef Contributor, Lauren Kretzer.


1 (13.5oz) can full-fat coconut milk

1/3 cup fresh lime juice

¼ cup pure maple syrup

1 cup ice cubes

lime wedges, for serving (optional)


Squeeze lime juice into a small bowl.

Cut lime wedges for garnish (optional).


Place coconut milk, lime juice, pure maple syrup and ice cubes in a high-speed blender and blend on high until smooth.


Pour mixture into a non-stick loaf pan and place in freezer, uncovered.

Freeze for 25-30 minutes, or until icy on surface and around edges.


Remove from freezer. Using a fork, scrape and stir icy portions into the center of the loaf pan, lightly crushing larger chunks as you go.

Return pan to freezer and remove every 25-30 minutes to stir frozen edges/surface into the center. This should take about 1 ½ hours total (so stirring approximately 3 times, including right before serving).


Scoop granita into individual serving bowls or short drinking glasses. Garnish with a lime wedge and serve immediately.

Coconut Lime Granita can be prepared up to 1 week in advance, and stored in a tightly sealed container in the freezer.

Using a fork, scrape and stir icy portions again before serving.