Mindy Gohr of Bittersweet Pastry Shop shares her recipe for pineapple granita.
Warning: A non-numeric value encountered in /nas/content/live/kcd2018/wp-content/themes/thevoux-wp-child/inc/templates/single/style1.php on line 291
114 per serving
- 1 pineapple
- 1 cup coconut water
- 1/3 cup sugar
Bring coconut water and sugar to a boil and let boil for about 10 minutes to reduce slightly. Peel and core pineapple and cut into chunks. In batches, puree pineapple and coconut water syrup in blender. Pour pureed pineapple into a 9x13" pan and set in freezer. Every half hour or so, using a fork or spoon stir and/or scrape puree so it doesn't freeze into a solid chunk. Serve granita with fresh berries and a mint sprig garnish. Options: Infuse coconut syrup with fresh mint OR fresh ginger to impart a subtle flavor to the granita.