Whip up your lime and pineapple granita, then put it in the freezer while you make the puree and prepare ice-cream.
- 80 g caster sugar
- 100 g palm sugar, grated
- 50 ml water
- 6 kaffir lime leaves, vein removed, finely shredded
- 450 g unsweetened pineapple juice
- 120 ml lime juice
- 1 ripe pineapple, trimmed, diced (you need 500 g fruit)
- 200 g desiccated coconut
- 1 L vanilla ice-cream
- To make granita, combine caster sugar, palm sugar and water in a small saucepan over a low heat. Stir until sugar dissolves and mixture comes to the boil. Add ½ of the shredded lime leaf, stir to combine, then remove from heat. Cool slightly. Add pineapple juice and lime juice. Pour into a wide shallow container, cover and freeze for 4-6 hours or until set.
- Meanwhile, put pineapple in a food processor and process until a fine puree forms. Transfer to a bowl, cover and refrigerate for 1 hour or until chilled.
- Meanwhile, put a large frying pan over a medium heat. Add coconut and toss until golden. Transfer to a large bowl to cool.
- Put 6 wide glasses in freezer to chill. Line an oven tray with baking paper. Roll scoops of ice-cream in cooled coconut until well coated. Put ice-cream on prepared tray and put in freezer for 1 hour or until firm.
- Spoon pineapple puree into chilled glasses. Remove granita from freezer and scrape with a fork until crystals form. Spoon granita over puree, then top with coconut ice-cream and scatter with remaining lime leaf. Serve.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||30.4 g|
|Total carbohydrates||84.0 g|
|- Sugars||77.1 g|
|Dietary fibre||7.5 g|