If you’re looking for a pumpkin recipe, I’m sorry to disappoint today.
I am just as excited about fall as anyone else – maybe even more so – but I’m not completely done with summer.
The weather is gorgeous here, our tomatoes and zucchini (and green beans) are still producing, and until those leaves start changing, I’m holding onto my favorite things about summer.
This year has been the year of kitchen challenges for me. I’ve finally been trying to make recipes that I’ve never made before, and this granita is one of them.
I’m not sure why I waited so long to make a granita. I’ve seen recipes for them and know they’re super easy to do. I just never remembered to make them or I would always want to try something else. Something more complicated. Something more…chocolatey.
But granitas may become my go-to summer recipe!
This pineapple coconut mix was so quick and easy and completely refreshing.
Delicious enough for a light dessert. A fruit serving if you want it for an afternoon snack.
Maybe I could transition to fall with a pumpkin granita…?
Pineapple Coconut Granita
Makes: 4-6 servings
- 1/2 cup water
- 1/2 cup sugar
- 12 oz. frozen pineapple juice, thawed
- 16 oz. plain coconut water
- Place water and sugar into a sauce pan and heat until the sugar is dissolved. Set aside and let the sugar syrup cool.
- In bowl, mix the sugar syrup, pineapple juice, and coconut water together.
- Pour into an 8×8 baking dish and place in the freezer.
- After 30 minutes, scrape through the mixture with a fork, breaking up any frozen sections.
- Repeat this a few more times, every 20-30 minutes until the mixture is completely frozen.
- Before serving, let it sit at room temperature for 5-10 minutes to soften so you can scoop it out of the dish.