Piña colada granita recipe
Creamy coconut and punchy pineapple flavours are at the forefront of this refreshing, boozy dessert that will serve as the perfect summer refresher. Taking just 10 minutes to make the mix, make sure you wait until it is completely frozen before enjoying for best results.
See method- Serves 2
- Takes 10 mins plus 3-4 hrs freezing
- 84 calories / serving
- Freezable
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 60ml Tesco coconut liqueur
- 50ml pineapple juice
- 15ml double-strength tropical squash
- 15ml lemon juice
- 160ml water
- 1 pineapple cut into wedges, to garnish (along with its leaves)
- lime zest, to garnish
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Shop ingredientsEach serving contains
- Energy
- 350kJ 84.0kcal
- Fat
- 0g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 5g
of the Reference intake
Carbohydrate 4.9gProtein 0.1gFibre 0.2g
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Method
- Pour 60ml coconut liqueur into a freezer-proof container with 50ml pineapple juice, 15ml double-strength tropical squash, 15ml lemon juice and 160ml water. Mix well. Freeze for 3-4 hours until solid.
- Pop 2 coupé glasses in the fridge. Rake up the frozen cocktail mix with a fork, then divide between the chilled glasses. Serve immediately, garnished with a pineapple wedge and leaves, and lime zest.
- See more Cocktail recipes
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.
