Friday, July 18, 2014

Corn and Coconut Granita

Here's part two of the recipes migration.  I'm starting to post the recipes that are easy to do and with ingredients readily available.

I'm betting, you will love me for this!

As for my theme on the blog - "Simplifying yumminess is what I do best!" I taught of a cool dessert or snack to serve on self-hosted dinner at home.  I took a champagne  glass, layered with grated or scraped off coconut meat, Coconut Granita *, and Corn.
Walaaah!  A dessert! A snack!  A healthy option! 

Granita (in Italian also granita siciliana) is a semi-frozen dessert made from sugar, water and various flavorings. Originally from Sicily, although available all over Italy (but granita in Sicily is somewhat different from the rest of Italy), it is related to sorbet and Italian ice. However, in most of Sicily, it has a coarser, more crystalline texture. Food writer Jeffrey Steingarten says that "the desired texture seems to vary from city to city" on the island; on the west coast and in Palermo, it is at its chunkiest, and in the east it is nearly as smooth as sorbet. [1] This is largely the result of different freezing techniques: the smoother types are produced in a gelato machine, while the coarser varieties are frozen with only occasional agitation, then scraped or shaved to produce separated crystals. 
( copied from Wikipedia,

How to make Coconut Granita:
1.  In a pitcher, mix coconut juice from 2 coconuts and half cup of condensed milk.   
2.  Once mixed pour on a 5" to 7" plastic tray, cover and refrigerate for an hour.  
3.  After 1 hour you will notice the top hardens a bit, scrape it off and mix.  
4.  Refrigerate for two more hours, scrape again until you achieve a slushy consistency in the ice. 
 It will be ready to serve by then.

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