Pomegranate Granita with Coconut Whipped Cream

To make the granita, add the pomegranate juice, maple syrup and lime juice to a mixing bowl. Whisk together well to combine.

Pour the pomegranate mixture into a shallow freezer proof tray. Transfer to the freezer for an hour to solidify. Remove from the freezer and use a fork to break up the granita into flakes of ice.

Repeat this process every half an hour for 2 hours until fully set and you have crunchy ice crystals.

Whilst the granita is setting, refrigerate the coconut milk for 1 hour until well chilled.

Before serving, carefully spoon the thick cream from the top of the coconut milk into a mixing bowl along with the lime zest and maple syrup. Whisk together for a few minutes until thick, creamy and the consistency of whipped cream.

Divide the granita into individual serving bowls or glasses and top with the whipped coconut cream.

Top with pomegranate seeds to serve.