Coconut Granita I Thim Mah Plow Recipes

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COCONUT WATER GRANITA

Nothing cools you off faster than a granita, the Italian shaved-ice delight. This one, made with coconut water, is a real catch: it's uncommonly refreshing and stunningly simple to make.

Provided by Riley Wofford

Categories     Food & Cooking     Dessert & Treats Recipes

Time 4h10m

Number Of Ingredients 4



Coconut Water Granita image

Steps:

  • Combine coconut water and sugar in a 2-quart baking dish; stir to dissolve sugar. Freeze until solid, at least 4 hours and up to 1 month (covered if freezing longer than a day).
  • Using the tines of a fork, scrape surface to create ice crystals; transfer to serving bowls or glasses; top with strawberries and coconut flakes and serve immediately.

4 cups coconut water, preferably raw, such as Harmless Harvest (see Cook's Note)
1/4 cup superfine sugar
Sliced strawberries, for garnish
Toasted unsweetened coconut flakes, for garnish

COCONUT GRANITA (I-THIM MAH PLOW)

Old-fashioned Thai Coconut Ice Cream is delicious but involved to make. This simple granita is very much like that, but much easier to make! From Cracking the Coconut, a Thai cookbook by Su-Mei Yu. PREP TIME INCLUDES FREEZING AND SCRAPING TIME.

Provided by Jostlori

Categories     Frozen Desserts

Time 3h5m

Yield 6-8 serving(s)

Number Of Ingredients 5



Coconut Granita (I-Thim Mah Plow) image

Steps:

  • In a medium saucepan, combine the sugar and water, mixing to thoroughly combine. Bring to a boil over high heat and boil for 3-4 minutes, until the sugar has dissolved. Transfer to a large mixing bowl and let cool to room temperature.
  • Add the coconut milk and almond extract to the sugar syrup, mixing well to combine Pour into a 9x13 pyrex or plastic container and put in the freezer.
  • After about an hour, ice crystals will start to form around the edges of the container. Use a fork to break up the ice crystals, and continue to freeze, mixing and scraping with a fork every 30 to 45 minutes, until the mixture turns to ice shavings.
  • To serve: use a fork or ice cream scoop to shave off layers of the frozen block. If the granita is too hard to scrape, leave it out at room tep until it starts to melt or break in up into pieces and pulse in a food processor.
  • Serve in small bowls and garnish with the crushed peanuts.

Nutrition Facts : Calories 483, Fat 36.9, SaturatedFat 29.2, Sodium 21.7, Carbohydrate 39.7, Fiber 0.8, Sugar 33.7, Protein 5.3

1 cup water
1 cup sugar
4 cups unsweetened coconut milk
3/4 teaspoon almond extract
2 ounces dry-roasted unsalted peanuts, coarsely ground

COCONUT-LIME GRANITA

Provided by Aarti Sequeira

Categories     dessert

Time 3h20m

Yield serves 4

Number Of Ingredients 6



Coconut-Lime Granita image

Steps:

  • Place an 8-inch square baking dish in the freezer to chill while you make the simple syrup.
  • Combine the sugar and 1/2 cup of water in a small saucepan over low heat until the sugar is dissolved and syrup is at a gentle boil. Remove it from the heat, and allow it to cool..
  • Pull the chilled baking dish out of the freezer, and pour the coconut milk into the dish. You may need to whisk it to smooth out any lumps.
  • Whisk in the simple syrup, lime zest, lime juice and fresh coconut until well combined. Place the dish in the freezer, and let it chill for 1 hour.
  • Pull it out of the freezer, and using a fork, break up the ice crystals forming around the edge of the dish, by dragging them into the more molten center. Return to the freezer and repeat this process every hour or so, smoothing out the granita before you return it to the freezer. The whole process should take about 3 hours. When you're ready to serve, allow the granita to sit at room temperature for about 5 minutes so that it softens. Spoon the mixture into a small bowl or glass, and top with a little coarse sea salt.

1/2 cup sugar
1 (13 1/2-ounce) can coconut milk (not low-fat!)
Zest of 1 lime
Juice of 1/2 a lime
2 tablespoons shredded coconut (either fresh or the unsweetened desiccated kind)
Coarse sea salt

COCONUT-BUTTERMILK GRANITA

Tangy, refreshing and creamier than the usual granita, this is easy and delicious and doesn't require any special equipment. This wonderful recipe is from Didi Emmons' "Vegetarian Planet" cookbook - one of my favorites - and is best served as she suggests: with mango slices and lemon wedges. Mmmmmmmm! (Prep time includes freezing time.)

Provided by EdsGirlAngie

Categories     Frozen Desserts

Time 3h10m

Yield 8 serving(s)

Number Of Ingredients 4



Coconut-Buttermilk Granita image

Steps:

  • Heat coconut milk and ginger until hot but not boiling.
  • Take off heat, cover; and let stand 15 minutes.
  • Add sugar and boil, stirring until sugar is dissolved.
  • Take off heat again and add buttermilk.
  • Strain into a casserole dish and freeze about two hours, then fluff with a fork and freeze for another hour.
  • Serve with mango slices and lime wedges.

Nutrition Facts : Calories 213, Fat 11.7, SaturatedFat 10.1, Cholesterol 4.9, Sodium 135.5, Carbohydrate 24.3, Sugar 22.6, Protein 5.1

1 (14 ounce) can coconut milk
8 slices fresh ginger, 1/4 inch thick
2/3 cup sugar
1 quart buttermilk

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