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).
NOTES + 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.