Coconut Granita

Rich and creamy, not overly sweet.

Coconut Granita


  • 2 Cans of coconut milk ( 1 can coconut cream + 1 can coconut ‘liquid’)
  • 2 Cups rice or oat milk or soy milk ( soy is creamier)
  • 3/4 Cup of honey
  • 1/ 2 Cup dried shredded coconut
  • Garnish with shaved chocolate


  • Heat the water in a saucepan and pour in honey. Just warm the mixture long enough till the honey dissolves. Let this cool for a minute.
  • Add the coconut milk and water/honey mixture into a large bowl and blend with a spatchula
  • With the aid of a spatula, carefully pour the mixture into a storage container - preferably a large one and only fill about two inches worth. Use more than one container -and cover tightly.
  • Depending on how fast your freezer will freeze, check the mixture after 2 hours.
  • When you have a thick slurry, pour back into your food processer - then return to the freezer.
  • Check back about 2 hours later. If it is frozen. Cut into cubes or chunks and process yet again.
  • Repeat till you have a 'smooth' consistency.
  • Remove from the freezer at least 10 minutes before serving. Scoop with a metal ice cream scooper.
  • If the ice cream is really rock solid. Remove at least 15 minutes before serving.
  • Garnish with berries in season, chocolate shavings or a sprig of mint.
  • You can adjust the milk and honey quantities to your taste.
  • You can add some rice/oat/soy milk , and reduce the sweetener. Taste the mixture and adjust accordingly