With lychee granita and toasted coconut.


  • 1 pineapple

  • ½ tbs coconut oil

  • 3 tbs shredded coconut, toasted

  • Mint leaves to garnish

  • Granita

  • 1 can of lychees, drained

  • Juice of 1 lime

  • 1 kaffir lime leaf

  • 250ml coconut water


  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

  • 4.

    Once the pineapple is done, take it out of the pan and leave it to cool before serving.

  • 5.

    To serve, place the pineapple into a bowl and top with the granita, toasted coconut and mint leaves.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 188kj
  • Fat Total 6g
  • Saturated Fat 5g
  • Protein 2g
  • Carbohydrate 35g
  • Sugar 25g
  • Sodium 70mg

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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