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