Pomegranate Granita with Coconut Whipped Cream
This refreshing granita is infused with sweet pomegranate juice, a twist of zesty lime and topped with a whipped coconut cream.
Servings: 4 people
Ingredients
For the Granita
- 4 cups pomegranate juice
- 2 tbsp maple syrup
- Juice of half a lime
For the Coconut Cream
- 2 cans coconut milk
- 2 tbsp maple syrup
- 1 tsp lime zest
To serve
- 1 tbsp pomegranate seeds
Instructions
- To make the granita, add the pomegranate juice, maple syrup and lime juice to a mixing bowl. Whisk together well to combine.
- Pour the pomegranate mixture into a shallow freezer proof tray. Transfer to the freezer for an hour to solidify. Remove from the freezer and use a fork to break up the granita into flakes of ice.
- Repeat this process every half an hour for 2 hours until fully set and you have crunchy ice crystals.
- Whilst the granita is setting, refrigerate the coconut milk for 1 hour until well chilled.
- Before serving, carefully spoon the thick cream from the top of the coconut milk into a mixing bowl along with the lime zest and maple syrup. Whisk together for a few minutes until thick, creamy and the consistency of whipped cream.
- Divide the granita into individual serving bowls or glasses and top with the whipped coconut cream.
- Top with pomegranate seeds to serve.
Notes
CNM recommends the use of organic ingredients.
Recipe from the CNM Natural Chef Kitchen
