With lychee granita and toasted coconut.
To make the granita, place all the ingredients into a food processor or blender and process for 60 seconds. Strain the liquid through a fine sieve into a small roasting tray or container. Freeze the mixture until it sets solid. Overnight is best.
Using a fork scrape back the ice crystals to form the granita. Freeze the granita again, then repeat this process three times until the crystals become fine.
Peel and portion the pineapple into even pieces. Melt down the coconut oil into a medium sized pan over a medium to high heat. Once the oil is hot, place the pineapple into the pan and caramelise on both sides for around three minutes each side, or until browned.
Once the pineapple is done, take it out of the pan and leave it to cool before serving.
To serve, place the pineapple into a bowl and top with the granita, toasted coconut and mint leaves.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Recipe courtesy of H2Coco
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