Method

• 1.
  Begin this recipe 6 hours ahead.
• 2.
  For the vanilla granita, combine the wine, sugar, vanilla pod and seeds and 2 cups (500ml) water in a saucepan over medium heat. Bring to the boil and whisk to combine. Strain the mixture through a sieve, allowing the vanilla seeds to pass through, then set aside to cool. Place the mixture in a shallow container and place in the freezer for 2 hours or until partially frozen. Remove the container from the freezer and break up the crystals by scraping the surface with a fork. Return to the freezer for 1 hour, then remove and scrape crystals again. Repeat twice.
• 3.
  For the coconut cream, combine the milk, pure (thin) cream and sugar in a saucepan over medium heat and bring to the boil. Place the coconut milk powder in a heatproof bowl, then pour over the hot milk mixture, whisking to combine. Chill until cool, then whisk with the double thick cream until soft peaks form.

• 4.
  Spoon the coconut cream into serving glasses, then top with lychees, raspberries and vanilla granita.