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Caramelised piña colada granita recipe

The Kitchen
1400x919_Pina-Colada

Created by Lydia Vernon

Inspired by the classic piña colada cocktail, this refreshing, tropical granita is a wonderful dessert to serve up during the hotter months and uses just cupboard staples. It can be made up in advance so this perfect summer treat can be whipped up for your ultimate convenience. Topped with condensed milk, toasted desiccated coconut, caramelised pineapple and a cherry on top.

See method
  • Serves 4
  • Takes 40 mins, plus freezing
  • 241 calories / serving

Ingredients

  • 2 tbsp vegetable oil
  • 2 x 425g tin pineapple slices, juice reserved
  • 4 tbsp light brown sugar
  • 150ml light coconut milk
  • 40g desiccated coconut

To serve

  • 2 tbsp condensed milk

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Each serving contains

Energy
1010kJ 241.0kcal
12%
Fat
12g
medium16%
Saturates
4g
medium22%
Salt
0.1g
low2%
Sugars
32g
high36%

of the Reference intake

Carbohydrate 32.6gProtein 1.2gFibre 1.1g

Method

  1. In batches, heat 1 tbsp vegetable oil in a large frying pan on a medium heat and cook the pineapple slices on both sides for 5 minutes total, until slightly browned.
  2. Sprinkle with 2 tbsp brown sugar and a splash of the leftover pineapple juice. Allow the mixture to bubble and coat the pineapple rings for 2 minutes or until caramelised. Allow to cool slightly, set two slices aside for topping then roughly chop the rest.
  3. Place the pineapple into a food processor or high-powered blender and blitz into a smooth purée. Mix with the coconut milk and 200ml water, then pour into a lipped baking tray and place in the freezer.
  4. After 1 hour, take the tray out of the freezer and scrape the frozen edges into the centre using a fork. Return to the freezer, then repeat every hour for 3 to 4 hours, until completely frozen with light, flaky crystals.
  5. In a dry pan, add the desiccated coconut and toast on a medium heat for 1 to 2 minutes until golden brown and aromatic.
  6. Scoop the granita into individual bowls and drizzle with the condensed milk. Top with the toasted desiccated coconut and half a slice each of the reserved caramelised pineapple slices.

    • Freezing and defrosting guidelines

      In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.