Monday, February 21, 2011

Corn and Coconut Granita

Simplifying yumminess is what I do best!
I took a champagne  glass, layered with coconut, 
Coconut Granita *, and Corn.
Walaaa!  A dessert! A snack!  A healthy Option!

Granita (in Italian also granita siciliana) is a semi-frozen dessert made from sugar, water and various flavorings. Originally from Sicily, although available all over Italy (but granita in Sicily is somewhat different from the rest of Italy), it is related to sorbet and italian ice. However, in most of Sicily, it has a coarser, more crystalline texture. Food writer Jeffrey Steingarten says that "the desired texture seems to vary from city to city" on the island; on the west coast and in Palermo, it is at its chunkiest, and in the east it is nearly as smooth as sorbet. [1] This is largely the result of different freezing techniques: the smoother types are produced in a gelato machine, while the coarser varieties are frozen with only occasional agitation, then scraped or shaved to produce separated crystals.
( copied from Wikipedia,

How to make Coconut Granita:
    In a pitcher, mix coconut juice from 2 coconuts and half cup of condensed milk.   Once mixed pour on a 5" to 7" plastic tray, cover and refrigerate for an hour.  After 1 hour you will notice the top hardens a bit, scrape it off and mix.  Refrigerate for two more hours, scrape again until you achieve a slushy consistency in the ice.  It will be ready to serve by then.

1 comment:

  1. I would really make this if we have fresh young coconut here.

    Thinking Out Loud