Coconut-Lychee Granita

After having a lot of lychee, coconut milk, and longan in my fridge, I needed to figure out a way to get rid of all these things in a way that I would actually eat and enjoy. So, I know that you can make ice cream out of coconut milk and decided to try it out. It didn’t turn out how I thought it would but it still tasted great!

The coconut milk I used is from Silk an so it has a higher water content than full fat coconut milk. It didn’t gt that creamy consistency that I wanted but instead came out as a shaved ice like apparition that was equally tasty.

I used both lychee and longan in this recipe, not at the same time of course, but in different batches. I also added in some almond and vanilla extract for some extra flavor. Another important thing that I used was a pinch of salt to help draw out the sweetness.

image1
What fresh longan should look like

If I were to choose between the two, I would definitely advocate for the lychee as it is much sweeter. Speaking of which, for the sweetener, I used stevia as it has a nice caramelly flavor. You could of course also use honey powder as well as it has that same deep flavor.

These are also great flavors to out into popsicles. I love having something nice and cold to eat but I can’t handle dairy very well and store-bought popsicles are really gross to me (only God knows what’s in them). These are nice because they are both light and healthy, a great way to still enjoy a frozen treat during the summer. Most of the time when I mix these, half of it is gone by the time it’s completely frozen because I keep eating it.

IMG_0384
Make sure to wrap with both aluminum and plastic wrap as this will prevent it from getting freezer burn which makes it taste awful.
IMG_0374
Mix every hour and make sure to get the frozen bits on the side. This will help ensure that nice shaved ice texture and give the dessert a light and fluffy texture.
IMG_0388
This is what it should look like when it’s done! Almost like shaved ice, right?

IMG_0391

Coconut-Lychee shaved ice cream

Ingredients

  • aluminum foil
  • parchment paper
  • plastic wrap
  • container able to hold at least 2 cups of liquid
  • 10 lychee or 20-30 longan, peeled and seeded
  • pinch of salt
  • 1 cup unsweetened coconut milk
  • 1/4 tsp. almond extract
  • 1/4. tsp vanilla extract
  • 1 tsp/package of stevia or honey powder (not honey as it wont mix well)

Directions

  1. Blend all the ingredients together in a blender until perfectly smooth.
  2. Place parchment paper into the container and pour in the mixture. Then cover with both plastic wrap and aluminum foil as this will prevent freezer burn from occurring. Store in the freezer for at least 6 hours
  3. For the first four hours, mix the mixture thoroughly every hour.
  4. Then feel free to spoon out any and enjoy your ice cold treat!

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s