Dessert

Pineapple granita with spiced rum syrup, coconut and mint

Name: Pineapple granita with spiced rum syrup, coconut and mint
Yield: 4
Ingredients: 400g peeled, chopped pineapple; 2 cups (500ml) coconut water; Finely grated zest & juice of 1 lemon; 1/2 tsp finely grated ginger; 1 cups (250ml) dark rum; 1 cinnamon quill; 1 vanilla bean, split, seeds scraped; 1 star anise; 1/2 cup (110g) raw sugar; Pared zest of 1 orange; Mint leaves & fresh toasted coconut flakes (optional), to serve

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by Guy Turland

Oct 05, 2018

Indulge in a tropical oasis with this boozy, coconut dessert.

400g peeled, chopped pineapple
2 cups (500ml) coconut water
Finely grated zest & juice of 1 lemon
1/2 tsp finely grated ginger
1 cups (250ml) dark rum
1 cinnamon quill
1 vanilla bean, split, seeds scraped
1 star anise
1/2 cup (110g) raw sugar
Pared zest of 1 orange
Mint leaves & fresh toasted coconut flakes (optional), to serve

Method

1.

Place pineapple, coconut water, lemon zest, ginger and 1 cup (250ml) water in a blender and whiz until smooth. Transfer to a freezer-proof tray and freeze for 3 hours or until ice crystals form. Using a fork, rake granita to break up crystals. Return to freezer, raking every hour for 3 hours or until granita is frozen and light and fluffy.
2.

Meanwhile, to make rum syrup, combine lemon juice and all remaining ingredients except mint and coconut in a small saucepan over high heat. Cook, stirring constantly, until sugar dissolves, then bring to a boil. Reduce to a simmer and cook, swirling the pan occasionally, for 12 minutes or until reduced slightly. Transfer to a heatproof bowl and cool to room temperature.
3.

Divide granita among serving cups, scatter with mint and coconut, if using, and drizzle with syrup. Serve immediately.