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

 

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Prep time

5 mins

Cook time

5 mins

Total time

10 mins

 

Summer Granita; Guilt-free desserts

Author: Lean Living Girl

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.

3.5.3226