Pineapple-Coconut Granita Recipe (2 Ingredients)

When I got older (and honestly, busy), I stretched myself into the easier things. While I always thought that the sign of a good dessert spent a lot of time, I learned to appreciate simple, quick desserts with just a few ingredients. Don’t get me wrong: As a baker, I still love a big project, but especially in the warmer summer months there is simple desserts like this pineapple granita.

I loved the combination of pineapple and coconut since I had my first sip of a (virgin) Piña Colada that my father did for me when I was in middle school. The combination of light, powerful pineapple and sweet, creamy coconut is undeniably satisfactory and refreshing. This two-ease-granita captures these flavors in a quick summer dessert.

Just freeze

In the past in the past you may have come across Frankie Gaws Virally shaved fruit ice videos In which he reaches into a bowl on a microplan and exaggerates them with sweetened condensed milk and coverings. If you tried Frankie’s version and loved it, think of this recipe as the big batch version.

Similar to the preparation of Laurel Randolph, Laurel Randolph, pulsates in a food processor until they are fluffy and powdery, and then in chilled serving glasses. It is crowned with a generous dash of coconut edge. The result is a super refreshing pleasure that is perfect for summer and tastes like a Piña Colada.

Tips for the production of my pineapple Granita

• Start fresh: Use fresh pineapple for the best taste and freeze it. You can already use 12 ounces of frozen pineapple instead of fresh pineapple, but the taste is not as lively.
• Preparation ahead: The fresh pineapple can be frozen and kept up to 1 month. After you have frozen the pineapple cubes, transfer them to a zipper bag, express the air, seal them and keep them in the freezer if you want to do this treat.
• Do not overfill the food processor: You don’t want the kitchen machine to be full when you add the pineapple. Filling the bowl about half (this works well in a 7-cup kitchen machine) is the sweet spot-die pineapple has space to move without becoming compact, but enough to move in motion.
• Cock of coconut exchange: If you don’t find coconut cream or wish something sweeter, you can use sweetened condensed coconut milk. While the coconut cream is really immersed in the grana and becomes one, condensed milk companies as soon as they meet the frozen pineapple fluffs such as hot fudge.

How to make my 2-intrordant pineapple granita

To make three to four portions, you need:

• 1 small, ripe pineapple or 12 ounces frozen pineapple (fresh has the best taste!)
• 1/2 to 3/4 cup of coconut cream from 1 (15 ounces) doses (such as Coco Lopez), shaken or well stirred, and more as desired

Cut the ends from the pineapple and cut off the skin. Core the pineapple and cut them into 1-inch cubes. Measure 2 1/2 cups (about 12 ounces) pineapple cubes and use the rest for another purpose (or make a double batch of this recipe!).

Place a rim baking sheet with parchment paper. Arrange the pineapple cubes in a layer on the baking sheet. Place in the freezer and freeze until the pineapple cubes are frozen for at least 2 hours. Place 4 serving glasses or bowls in the freezer to relax too. Alternatively, use a pineapple bought in the shop.

Transfer the frozen pineapple into the bowl of a kitchen machine equipped with the blade attachment to work quickly. If you use a kitchen machine with a capacity of less than 7 cups, do this in batches and fill the processor’s bowl. Impulse the frozen pineapple, which scrape every 10 to 15 impulses until it is broken off into a very fine, fluffy texture, 30 to 40 (1 second). Use a fork to easily fluff the mixture.

Spoon the pineapple fluse into the chilled glasses. Drizzle each serving with 2 to 3 tablespoons of coconut or to taste. Serve immediately and drizzle with more coconut cunning as desired.

The remaining pineapple granita can be kept in an airtight container in the freezer for up to 2 weeks. Do not pack in the container. For the best texture, pulsate the remaining Granita several times in a food processor until it is fluffy again before serving.