Piña Colada Granita! This Italian dessert made with tropical flavors it’s the perfect treat to beat the summer heat blues!
Have you noticed anything different on the blog? For the past two weeks I’ve been working very hard on a makeover and a new logo! I wanted a new look that would make my images the stars of this blog. The new look will allow me to add a formal portfolio for my food photo galleries which I’m working very hard on! Check the main landing page and let me know what you think 🙂
The past two weeks have been very frustrating to say the least! Since I tend to do all the technical work for the blog as well (I don’t hire any web experts to build it for me 😉 ) I get very flustered when I hit a roadblock. This time I had more than usual roadblocks since I upgraded to an entire new platform. I will spare the details since I don’t want to bore you all with unnecessary information 🙂 But do know that being a type A personality and wanting to do it all myself can be very frustrating at times. But let me tell you, every time I go thru changes like this I learn a lot! I’m a firm believer that if you’re not learning something new every day, then that’s when you start to go stale.
No matter what age you are, learn something new! Keep yourself challenged!……..okay okay, I don’t want to go off on a tangent and I will leave this topic for another time since I’m very passionate about 🙂
I’m still working on some minor details on the blog’s functionality so if something doesn’t work for you or you see something odd just let me know! This stuff is always a work in progress but I really hope you like the new look. Let me know what you think 😉
The best part of making granita? No special equipment necessary, just freeze and scrape with a fork!
Piña Colada Granita
- 3 cups cubed fresh pineapple
- 1 cup coconut water
- 1/2 cup sugar
- 1 cup light coconut milk
- 2/3 cup cream of coconut
- coconut flakes for topping optional
- In a blender, place the first 3 ingredients and process until smooth and the sugar dissolves.
- Add this mixture to a metal pan plus the coconut milk and cream of coconut. Stir with a whisk.
- Place in the freezer and after 30 minutes, break up the crystals that have formed. Using the tines of a fork, rake & stir the mixture every 30 minutes, scraping edges and breaking up any chunks as the mixture freezes, until granita is slushy and frozen, about 4 hours.
- When is ready to serve, rake a fork through the granita one last time, add your toppings, and enjoy!
After it’s done, if you let this mixture out for about 5 minutes, it becomes a sorbet like texture!
This is another great way to enjoy this dessert.