Ahead of the summery days forecasted for next week I am thinking of recipes that could help us pretend we are on a beach holiday as far as we possibly can from our concrete East London jungle. Since I don't have an ice cream machine I just convinced myself that gelato and 25C+ simply don't go well together so granita is the best semi-frozen and yet Italian dessert. Isn't my defensive way of thinking fantastically problem solving? I may be an ostrich but a cooled one refreshed by the tropical flavours of my homemade reality denial. I am taking my family with me on our little adventure so needless to say it's also a baby approved recipe! Enjoy!
 |
| © The Teaspoon |
Ingredients
400 ml coconut milk
2 tbsp maple syrup
1 lemon or lime - juice only
100 g unsweetened desiccated coconut
Method
In a blender combine all the ingredients except the desiccated coconut and place in a stainless steel roasting tray. Add the desiccated coconut and mix well. Place in the freezer. Scrap the mix every 45 minutes using the back of a fork to brake the first layers of ice crystals. Place back in the freezer again for 45 minutes and repeat the freezing and scraping process once or twice more. When ready to serve, you may leave the granita out of the freezer for a few minutes if it is still too frozen.
I served this with my chocolate granola - perfect pair.
Enjoy!
 |
| © The Teaspoon |
 |
| © The Teaspoon |
No comments:
Post a Comment