So maybe I just poured a can of (full fat) coconut milk in a dish, froze it, and scraped it at intervals. Maybe that’s hardly a recipe. But maybe it’s so dang good, I don’t even care. Definitely not maybe. Definitely a yes.
I’m vowing to always have this in the freezer all summer long. It couldn’t be easier to make: a can of coconut milk, your sweetener of choice, and maybe a squeeze of lime, if you like. Ever since my wine slushies, I’ve been employing the granita scrape-and-freeze method for all of my frozen treats. Ice cream makers are nice, yes, but maybe you don’t have one? You can still have frozen treats with this method. Just be sure to set a timer to ensure you scrape it every 30 minutes, ok? If you miss just one scraping, you’ll have a coconut icicle. Delicious, but not what we’re going for.
Let’s talk toppings. Truth be told: lime and coconut is my favorite flavor combination, so I usually squeeze half a lime on top. When I get half-way through the cup, I squeeze on the other half. I’m a citrus lover if there ever was one. When I want to get fancy, an orange simple syrup (simple syrup boiled with 2-3 strips of orange peel) is just the thing. However, I feel like you may prefer chocolate or caramel. How do I know you so well? It’s a gift, I tell ya.
If chocolate is your topping of choice, can I recommend layering the two together? A few spoonfuls of coconut snow, a drizzle of chocolate, and so on. Also, it would be best if you used cold chocolate sauce, not warm.
This is the part where I confess my sins: I used full-fat coconut milk for this recipe. Errr, I used the can from Trader Joe’s that says Coconut Cream ‘extra thick and rich.’ I just couldn’t help myself. Ever since Tracy pointed out that their coconut cream makes the best coconut whipped cream, I’ve been hoarding it. Somebody please tell me coconut counts as one of the ‘good fats’ we should have in our diet. Anyone?
If you make this recipe, can we work together to decide if we should call it coconut snow, coconut shaved ice, or coconut granita? This is keeping me up at night.
I just realized this is essentially vegan ice cream. Like, just now.
Coconut Granita
yields: 2 glasses
Ingredients
- 1 14-oz. can full-fat coconut milk
- 1/4 cup sugar (or honey)
- 1/4 cup water
- 1 lime (optional)
- chocolate sauce for serving (optional but not)
Instructions
- In a shallow dish (such as a 9" pie plate), pour the coconut milk.
- In a small microwave-safe dish, combine the sugar and water. Microwave until the water simmers and you can stir to dissolve the sugar. Let cool slightly, then add to the coconut milk. Squeeze in the juice of half a lime (optional).
- Place the dish in the freezer, and scrape every 30 minutes for 2 hours. Serve with chocolate sauce.
Notes
This makes 2 coconut slushies but can be doubled.
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 551Total Fat: 42gSaturated Fat: 38gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 42mgCarbohydrates: 47gFiber: 1gSugar: 35gProtein: 5g
Dang, thanks so much for posting this! It is going to help me when I get Coconut Milk at the grocery store! Super Stupendous!
I would even add some Toasted Coconut on top before serving, maybe even toasted almonds to add some crunch! but Love this recipe! :)
I’m voting for coconut snow, it sounds very exotic!
I vote to call it granita! I knew I had to have had that TJs can of extra thick and rich coconut milk in my pantry for some reason…
This looks and sounds WONDERFUL! Thanks so much for posting this. The pic is great.
I went to Thai restaurant awhile ago that had this on the dessert menu. Frozen coconut sorbet with (canned?) lychee fruit on top. I could have sworn it had dairy but the owner said it didn’t. I forgot to ask what it was sweetened with but I love the idea of adding lime to this.
I’m going to try it with the full fat version of coconut cream and put some canned lychee on top. I picked up some coconut sugar and flour at the health food store because I wanted to make coconut almond cookies. I think I will try sweetening it with the coconut sugar. But first I want to try it the way you suggested. After I try it the way you made it I’ll give it a shot with chocolate syrup and toasted almonds.
So glad coconut is GOOD for you! It is supposed to help ward off Alzheimer’s. Check out how this woman cured her husband of it. God bless and good health and wealth to you all!
One wife’s crusade: Coconut oil helped husband with Alzheimer’s
Thanks so much! I have a recipe for coconut sugar cookies on this site if you’re looking for something else to do with that coconut sugar ;)
What an amazing idea!! So simple and it sounds SO good!
I wonder if So Delicious Culinary Coconut Milk would work? It’s like a container of JUST the thick cream on top when you first open a can of coconut milk. Really thick! It comes in small wax cartons and I usually use it for curries. Maybe a couple of those….. YUM…
I am looking forward to trying this. I thing I’ll put it in my ice cream making and churn it for a few minutes before putting it in the freezer. I use to love the coconut milk ice cream in the Dominican Republic. I can’t wait to experiment with this! Thanks for the inspiration!
Im struggling to understand the amount 1 14-oz.
Could you please tell me how many ml coconut milk?
14 ounces = 414 mL
I’m a little late on commenting on this as I just found your site tonight. I love coconut and I will buy the Trader Joe’s coconut milk tomorrow and make this ASAP! I had a curiosity
thought. What if crushed pineapple and it’s juice was mixed with a little vodka and then frozen? Shouldn’t the alcohol keep it from freezing solid? If the pineapple was frozen thinly, sort of similar to the coconut milk, I think it would be delightful layered with the snow. What do you think? I might skip the chocolate with this combination. But then, maybe not. Frozen mashed banana, laced with just enough vodka to keep it from freezing solid, or peeled frozen banana chunks pureed in a food processor (no vodka needed) might be pretty good layered in too. Can’t wait to try multiple variations.
I read the “just checking in” thank you post also. So now these several years later how goes the progress on your goals? Perhaps as I read more of your posts I will find out. I hope you have continued to learn and develop your talents. You probably thought of this long ago, as I am several years behind, but why do you think you must wait for Giada to retire before you can get your show? (Maybe you don’t any more.) If that were the case you might be waiting a long time. She doesn’t look like she is going anywhere soon. What about the Next Food Network Star opportunities? Plus, not all of the hosts of new shows arrive through that direction. In the posts that I have read I was impressed with your candor, your positive attributions, your drive and how you approached your readers. I think that can be translated to video and live presentations. I truly hope you have continued.
Hi Debby! Nice to meet you & welcome!
Absolutely, mix in any other fruit and you will LOVE that drink!
I would say I’m plugging along on those goals. I read for a part on a Food Network show about 8 months ago, but haven’t heard anything (but you know how the saying goes: yes comes right away, no never comes!). But yeah, you’re right about Giada. At this time, my agents and I decided a competitive show like Next Food Network Star isn’t a good fit for me. I’m the least competitive person you’ll ever meet, and I would buckle under pressure. Plus, the length of career from some of the ‘winners’ isn’t ideal. But good thinking! We’re currently building a platform and approaching them with it in the coming year or two. Fingers crossed!
Thank you SO much for checking in with me! I really appreciate it. And what’s ironic is that I have lots of ‘FN stuff’ on my To Do list this week, so I definitely feel like I’m working towards that goal. With the new eclipse yesterday, I feel even more empowered.
Nice to meet you! I hope you stay a while :)
Christina Lane