Piña Colada Granita Food

PIñA COLADA GRANITA

Steps:

• In a blender, place the first 3 ingredients and process until smooth and the sugar dissolves.
• Add this mixture to a metal pan plus the coconut milk and cream of coconut. Stir with a whisk.
• Place in the freezer and after 30 minutes, break up the crystals that have formed. Using the tines of a fork, rake & stir the mixture every 30 minutes, scraping edges and breaking up any chunks as the mixture freezes, until granita is slushy and frozen, about 4 hours.
• When is ready to serve, rake a fork through the granita one last time, add your toppings, and enjoy!

GUINNESS GRANITA

Steps:

• In a large bowl, combine 22 ounces of Guinness (2 bottles) with 1/2 cup vanilla syrup (such as Torani). Pour into a 9-inch square baking dish and freeze until ice crystals form around the edges, 1 to 1 1/2 hours. Use a fork to scrape the ice crystals, then continue freezing, scraping every 45 minutes, until the granita is frozen, 3 to 4 more hours. Serve in chilled beer mugs and top with whipped cream.

PIñA COLADA GRANITA

Steps:

• Boil sugar with 1/3 cup water for 1 minute, then allow to cool. Squeeze juice from lime.
• Mix together coconut milk, sugar syrup, 2 tablespoons lime juice and the pineapple juice.
• Pour juice mixture into a shallow baking dish and place in the freezer until it starts to set around the edges, about 4 hours. Continue to freeze until solid, stirring vigrously with a fork every 15 minutes, until the texture of granita. Store in the freezer until further use.
• Peel mango, cut into slices around pit and then dice flesh. Peel pineapple, cut into quarters and remove core.
• Peel papaya, halve, remove seeds and chop flesh coarsely. Peel tamarillos and cut into wedges.
• Mix together 2 tablespoons lime juice with the rum, then mix with the fruit. Let macerate for 30 minutes. Serve fruit salad with granita.

PINA COLADA POPCORN

Steps:

• Toss the pineapple with the rum in a bowl and let stand for 5 minutes.
• Microwave the white chocolate and coconut oil in a microwave-safe bowl until fully melted.
• Microwave the popcorn according to the package instructions. Transfer the popcorn to a large bowl, pour the white chocolate mixture over top and mix to fully coat. Add the macadamia nuts, coconut and rum-soaked pineapple and stir to combine.
• Pour onto a parchment-lined baking sheet and let set up in the fridge 5 to 10 minutes.

PIñA COLADA

Steps:

• Pulse all the ingredients along with a handful of ice in a blender until smooth. Pour into a tall glass and garnish as you like.