Coconut and blueberry granita

Name: Coconut and blueberry granita
Prep time: 10 min
Total time: 10 min
Yield: Makes about 500g of each granita (enough to serve 8)
Ingredients: 500ml coconut water; 1 tbsp caster sugar; 500g blueberries; 2 tbsp clear honey; Toasted coconut flakes to garnish

Portion size: Makes about 500g of each granita (enough to serve 8)
Prep time 10 min, plus freezing
Difficulty: easy

Tom Shingler

Head of food, delicious.

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Looking for an easy no-churn iced dessert? Try our refreshing coconut and blueberry granita. All you need is five ingredients and enough space in your freezer!

Why it’s so good: “This is a cool way (literally!) to serve granita,” says head of food Tom Shingler. “The deep, almost wine-like flavour of the blueberries contrasts with the light, refreshing coconut water-based slushy to create something balanced. I like to keep the crystals quite big and chunky in the blueberry granita to create a crunchier finish than the coconut one. So simple, entirely make-ahead and great to whip out when you’re enjoying a particularly hot evening.”
Easy frozen dessert: Unlike ice cream, sorbets and granitas are easy to make at home. Rather than being dairy-based, they’re water-based – which means they don’t need the same intense churning as milk or cream. “With granita especially, crunchy bits of ice are actively encouraged,” says Tom.
Scale it up: This easy recipe scales up easily.

Take the stress out of hot-weather entertaining with more make-ahead summer dessert recipes.

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Ingredients

500ml coconut water
1 tbsp caster sugar
500g blueberries
2 tbsp clear honey
Toasted coconut flakes to garnish

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Method

Mix the coconut water and sugar in a freezerproof container, then put in the freezer to freeze solid.
Put most of the blueberries (reserving a few to garnish) in a blender with the honey. Whizz until smooth, then strain through a fine sieve into a second freezer-proof container (you’ll need to use a spoon to help push the purée through). Put this in the freezer to freeze solid.
To serve, use a fork to scrape both blocks of coconut and blueberry to create the granita texture (you can also do this in a blender if you break up the block into smaller shards). Serve a pile of both in each serving bowl, decorated with halved blueberries and coconut flakes.
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