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Summertime Wasabi and Coconut Granita

  • May 31, 2017
  • By Carly Neave

Now, before you think it. I already know.

This is not my most beautiful looking dessert ever to be made. But truly, honestly, you need to look past any reservations and give this recipe a go – IT’S A WINNER.

Wasabi might not be your go-to (it wasn’t mine either before I made this summer granita), but think, sweet coconut milk with yummy desiccated coconut chunks all flavoured with a really subtle warmth that brings it all together. Oh and guess what, it takes 10 minutes till you bang it in the freezer and all of 7 simple ingredients. I GOT YOU.

It has zero rubbish, and very, very little sugar per serving which can’t be said for even many guilt-free desserts. It’s the most refreshing and addictive dessert you could serve after a summer BBQ where people can add to it almost like a pick’n’mix toppings. Really, I love it and I hope you do too!

I chose to top mine with fresh pomegranate seeds for bursts of flavour and added texture and edible flowers.

I would also recommend raw cacao nibs, coconut flakes, toasted flaked almonds, goji berries and fresh strawberries!

Hope you love it, please let me know your thoughts!

LLG x

I originally created this recipe for “Healthy Meals in Under 20 Minutes” for Spinneys Food magazine and super excited that I now get to share it with you here!

These shots were styled by Amy Fullwood and Sukaina Rajabali.

5.0 from 1 reviews
Wasabi and Coconut Granita
 
Prep time
Cook time
Total time
 
Summer Granita; Guilt-free desserts
Author:
Serves: Serves 4 persons
Ingredients
  • 400ml can full cream coconut milk
  • 3 tsp wasabi powder
  • 450ml unsweetened almond milk
  • 2 tsp Truvia
  • 2 tbsp Honey
  • 40g unsweetened desiccated coconut
  • 1 vanilla pod, split
Instructions
  1. Pour the coconut milk into a large bowl. Whisk in the wasabi powder.
  2. Put the almond milk, truvia and honey in a saucepan set over a medium-low heat. Gently heat for 2 minutes, or until the milk is warm and the honey and truvia have dissolved.
  3. Carefully pour the warm mixture over the coconut milk. Stir in the desiccated coconut and the seeds from the vanilla pod.
  4. Transfer to a large plastic container and place in the freezer for 6-8 hours, until frozen.
  5. Remove the granita from the freezer 10 minutes before serving to soften. Use a fork to scrape the granita into bowls.
  6. Divide among four bowls and sprinkle with pomegranate seeds, coconut flakes and cacao nibs, if you like.

 

By Carly Neave, May 31, 2017 Hello and welcome! I'm Carly, originally from London but currently enjoying a little adventure in Dubai. A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!
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2 Comments
  • Dani
    June 14, 2018

    Hi! Is it possible to omit the wasabi and truvia or is that just ruining the recipe? Thanks!

    • Lean Living Girl
      June 15, 2018

      Hey Dani,

      You can omit the truvia very easily but for me it’s the wasabi that gives it the kick in taste :) I promise it’s subtle though! However wouldn’t ruin it without it, consistency should still come out the same :)

      Carly x

Carly Neave

Hello and welcome! I'm Carly, originally from London but currently enjoying a little adventure in Dubai. A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!

About Me
Hi, I'm Carly!
A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!
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