Coconut Granita

Ingredients

• 225 g (1 cup)caster sugar
• 300 ml (1 1/4 cups)spring water
• 480 ml (2 cups)coconut milk
• 10 ml (2 teaspoons)rose water
• to tastechopped pistachios, for garnish

Instructions

1. 1

   Combine sugar and water

   Put the caster sugar and spring water in a medium-sized saucepan.

2. 2

   Dissolve the sugar

   Set the pan over low heat and cook until the sugar has dissolved completely.

3. 3

   Cool the syrup

   Take the pan off the heat and leave the sugar and water mixture to cool completely.

4. 4

   Transfer to pitcher

   Pour the cooled mixture into a pitcher.

5. 5

   Mix in coconut

   Add the coconut milk and rose water, then stir until everything is well combined.

6. 6

   Churn the mixture

   Pour the mixture into an ice cream maker and churn for approximately 20 minutes, or until it thickens.

7. 7

   Serve with pistachios

   Serve straight away, scattered with chopped pistachios.

What is coconut granita?

Granita is a frozen dessert associated with Sicily, traditionally made by freezing a sweetened liquid until it forms icy crystals. This version takes a softer, richer route with coconut milk and a floral note of rose water.

Churning it in an ice cream maker gives the mixture a thick, scoopable texture. Pistachios add a crisp contrast just before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 460 calories, 4g protein, 62g carbs, 24g fat.

The sugar and coconut milk supply most of the energy and carbohydrates, while the coconut milk is also the main source of fat, including saturated fat. Protein is modest, with a small contribution from the coconut milk and pistachios. Pair a serving with fresh fruit for a more balanced dessert plate.

Build a smooth coconut base

Sugar syrup: heat the sugar and water gently so the sugar dissolves without browning. Let it cool completely before adding the coconut milk.

Coconut milk: stir it well into the cooled syrup so the base is even before churning. If the can has separated, mix it until smooth first.

Rose water, used sparingly

Rose water: measure the stated 10 ml and stir it through the base. Its floral aroma should complement the coconut rather than overwhelm it.

Pistachios: chop them finely enough to sprinkle easily, but leave some texture for contrast. Add them at the end so they stay crisp.

Watch the churn

Churn: allow approximately 20 minutes in the ice cream maker, checking the texture as it thickens. The exact time can vary with the machine and how cold the base is.

Serve: this recipe is intended to be eaten straight from the machine, when it is freshly churned and soft.

Cool the syrup fully

Cooling: wait until the sugar syrup has cooled completely before combining it with the coconut milk. A warm base can affect how cold the mixture stays as it churns.

Timing: the stated total time is 31 minutes, including the approximately 20-minute churn. The method also calls for cooling the syrup completely, so allow for that before starting the churn.

Serving suggestions

Serve the granita in chilled bowls or glasses for a simple dessert. The pistachios provide a nutty finish against the sweet coconut and rose.

For a larger dessert spread, serve it alongside fresh fruit or crisp biscuits. Keep accompaniments simple so the delicate rose aroma remains noticeable.

Recipe notes & tips

• Use low heat and stir until no sugar crystals remain.
• Let the syrup cool fully before adding the coconut milk.
• Stir the coconut milk until smooth before measuring if it has separated.
• Measure the rose water carefully to keep its flavour balanced.
• Chill serving bowls while the mixture churns.
• Sprinkle on the pistachios just before serving so they retain their crunch.

Variations

• Citrus note: add a little finely grated lime zest to the base.
• More floral: use a small amount of extra rose water, tasting as you go.
• Almond finish: replace the pistachio garnish with chopped toasted almonds.
• Cardamom: stir a pinch of ground cardamom into the cooled base.
• Fruit topping: serve with fresh berries for a bright, tart contrast.

Common mistakes to avoid

• Heating too quickly: the sugar can colour before it dissolves; keep the pan over low heat.
• Adding warm syrup: it can warm the coconut base; cool the syrup completely first.
• Uneven coconut milk: separated milk can make the base inconsistent; stir it smooth before mixing.
• Overdoing the rose water: its aroma can dominate; measure the stated amount carefully.
• Churning by the clock alone: machines vary; stop when the mixture has thickened.
• Adding pistachios early: they can lose their crunch; garnish just before serving.

How to store

This granita is best served immediately after churning. If you need to hold it, transfer it to a covered freezer-safe container; it will freeze firm, so let it soften briefly before serving, though the freshly churned texture may not return exactly.

Frequently asked questions