This refreshing granita is infused with sweet pomegranate juice, a twist of zesty lime and topped with a whipped coconut cream.
For the Granita
Juice of half a lime
For the Coconut 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.