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.
- 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.
- 1¼ cups coconut milk
- ¾ cup cold water
- ¼ cup unsweetened toasted coconut flakes
- ½ teaspoon lime zest
- Juice from 1 lime
- 3 tablespoons to ¼ cup sugar, to taste
Ann's Tips and Tricks
If you’re watching your weight, use low-fat light coconut milk.
If you’re planning on eating this as a dessert for a dinner, be sure that it’s the first thing you make so that it has enough time to freeze. You can also make granita ahead of time. Here’s how:
Put the fluffed granita into a container as per step 2 but leave it in the freezer. It will harden.
To serve: 10 to 15 minutes before eating, put the container in the main body of your fridge to soften it slightly. If you have a microwave, nuke it for 5-10 seconds, just as you would to soften hard ice cream. Fluff with a fork and serve immediately.