Dessert

Watermelon granita with coconut and cashew cream

Name: Watermelon granita with coconut and cashew cream
Yield: 6
Ingredients: 750g watermelon flesh; 1 cup (150g) raw cashews, soaked overnight in cold water; 100ml coconut cream; 4 medjool dates, pitted; 1 tsp vanilla bean paste; Micro basil (optional), to serve

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by Phoebe Wood

Mar 04, 2016

Craving a humble corner-store slushie? Try this icy watermelon granita with coconut and cashew cream. It's beautifully light and sweet, and completely guilt free.

750g watermelon flesh
1 cup (150g) raw cashews, soaked overnight in cold water
100ml coconut cream
4 medjool dates, pitted
1 tsp vanilla bean paste
Micro basil (optional), to serve

Method

1.

To make the granita, place watermelon in a blender with 1 cup (250ml) water and whiz to a puree. Pass through a sieve, pressing down to extract as much liquid as possible. Pour into a tray and freeze for 6-8 hours, scraping every two hours with a fork until light, fluffy ice crystals form.
2.

Drain and rinse cashews under cold running water. Place in a blender with 1 cup (250ml) water and whiz until smooth. Add coconut cream, dates and vanilla, and whiz until smooth and combined.
3.

When ready to serve, drizzle cashew cream over granita and scatter with micro basil leaves, if using.