Best Pina Colada Granita Recipes

PIñA COLADA GRANITA

Steps:

• In a blender, place the first 3 ingredients and process until smooth and the sugar dissolves.
• Add this mixture to a metal pan plus the coconut milk and cream of coconut. Stir with a whisk.
• Place in the freezer and after 30 minutes, break up the crystals that have formed. Using the tines of a fork, rake & stir the mixture every 30 minutes, scraping edges and breaking up any chunks as the mixture freezes, until granita is slushy and frozen, about 4 hours.
• When is ready to serve, rake a fork through the granita one last time, add your toppings, and enjoy!

PINA COLADAS

Steps:

• In a 2-qt. pitcher, combine pineapple juice, cream of coconut and rum. Refrigerate, covered, until chilled. For each serving, add a generous cup of rum mixture and 1 cup ice to a blender. Process, covered, until smooth. Pour into a chilled hurricane or highball glass. Cut a 1-in. slit into tip of a pineapple wedge; slide wedge over rim of glass.

PIñA COLADA GRANITA

Steps:

• Boil sugar with 1/3 cup water for 1 minute, then allow to cool. Squeeze juice from lime.
• Mix together coconut milk, sugar syrup, 2 tablespoons lime juice and the pineapple juice.
• Pour juice mixture into a shallow baking dish and place in the freezer until it starts to set around the edges, about 4 hours. Continue to freeze until solid, stirring vigrously with a fork every 15 minutes, until the texture of granita. Store in the freezer until further use.
• Peel mango, cut into slices around pit and then dice flesh. Peel pineapple, cut into quarters and remove core.
• Peel papaya, halve, remove seeds and chop flesh coarsely. Peel tamarillos and cut into wedges.
• Mix together 2 tablespoons lime juice with the rum, then mix with the fruit. Let macerate for 30 minutes. Serve fruit salad with granita.