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Papaya Coconut Granita
Products Used
0
30
32
Prep Time:
20m
Yield:
8 servings
Plan for:
Freeze Time - 4 hours or overnight
In Mexico papaya and fresh coconut are the prominent fruit in fruit cups sold by street vendors. Served with a wedge of lime and plenty of chile powder this summer treat is a popular street food snack. This granita features the best of the fruit cup in this colorful chilly treat.
En México la papaya y el coco fresco es la fruta prominente en las tazas de fruta que se puede encontrar en cada puesto de frutas en la calles de Mexico. Se sirve con una rodaja de limón y un montón de Chile es una merienda popular en el verano.
Products Used
Ingredients
- 8 cups papaya, peeled and cubed
- 1 cup water
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/4 cup coconut milk
- 2 teaspoons lime zest
- 3 tablespoon lime juice
- 1 teaspoon salt
- 1/4 cup shredded coconut
Directions
- Combine water and sugar in a small saucepan and bring to a boil over high heat, stirring constantly until sugar is completely dissolved, about 3 minutes. Remove from heat; cool completely.
- Place diced papaya, sugar syrup, coconut milk, lime zest, lime juice and salt in a blender or food processor and blend until smooth.
- Pour papaya-coconut juice mixture into a 9x13 inch (square) baking dish and place in freezer.
- Freeze for 4 hours; using the tines of a fork, stir mixture every 30 minutes, scraping edges and breaking up any chunks as the mixture freezes.
- Divide granita into individual serving glasses and serve with toasted coconut.
- Toasted Coconut: Place shredded coconut on a baking sheet in a pre-heated 300 degree oven. Toast in oven for 5-8 minutes, until golden stirring occasionally.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Vianney Rodriguez @sweetlifebake.com.
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