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.
Prep Time3 hours
Servings: 4 people


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


  • 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.


CNM recommends the use of organic ingredients.

Recipe from the CNM Natural Chef Kitchen