Boozy Watermelon Granitas with Coconut Whipped Cream
User Reviews
5.0
6 reviews
Excellent
Boozy Watermelon Granitas with Coconut Whipped Cream
Report
Crafted with ease and taste in mind, this recipe is a great choice.
Share:
Ingredients
- 4 cups fresh cubed watermelon
- 4 tablespoons granulated sugar
- 1/4 cup coconut rum
- 1 (14-ounce) can of full-fat coconut milk, refrigerated overnight
Add to Shopping List
Instructions
- Add the watermelon to a blender and blend until completely pureed. Strain the mixture through a fine mesh sieve over a measuring cup and use a spoon to press every last bit of liquid out of the watermelon pulp.
- Add the watermelon juice and sugar to a small saucepan over medium heat. Stir constantly until the sugar dissolves and once the liquid comes to a boil, turn off the heat. Pour the juice into a 9×13-inch baking dish and whisk in the rum. Freeze for 4 hours then use a fork and scrape the mixture into small icy bites. Freeze again and repeat the scraping one or two more times withint the next two hours or so.
- When ready to serve, open the can of cold coconut milk and discard (read: use it for something else, don’t pitch it!) all of the liquid. Scoop the cream into the bowl of an electric mixer and beat on high speed with a whisk attachment until peaks form, about 2 minutes. If desired, you can sweeten your coconut whipped cream with a little sugar. Serve the granitas by layering a spoonful of the whipped cream, the granitas and more whipped cream. Add a spring of mint if you wish!
- Note: you can obviously use regular whipped cream if you wish and a different booze too!
Notes
- [inspired by smitten kitchen]
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
