Pomegranate Granita with Coconut Whipped Cream

Print Recipe

This refreshing granita is infused with sweet pomegranate juice, a twist of zesty lime and topped with a whipped coconut cream.

Prep Time

3

Total Time

3

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

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