Lime in the Coconut Granita

Oh baby, baby, baby, you are going to love this. I could not get Harry Nilsson‘s song “Coconut” out of my head this week, the looping lyrics in my brain were so intense that they actually motivated me to go out and buy a lime and a coconut and put them both together. The outcome: an incredibly simple homemade sherbet that is creamy, refreshing and a treat for the whole gang. I am convinced that this recipe will catch on for Apronites just as quickly as the song does.

You put the lime in the coconut…

Lime Coconut Granita

What is granita? Granita (in Italian also granita siciliana) is a semi-frozen dessert made from sugar, water and various flavorings. This recipe is inspired by Aarti Sequeira.
Prepares about 4 large cups

Ingredients:

• 1/2 cup sugar
• 1/2 cup water (equal parts water and sugar boiled makes ‘simple syrup’)
• 1 (13 1/2-ounce) can coconut milk (not low-fat!)
• Zest of 1 lime
• Juice of 1/2 a lime
• 2 tablespoons shredded coconut (either fresh or the unsweetened desiccated kind)
• Coarse sea salt
• I found naturally coloured unsweetened coconut flakes at the bulk store that I used to add a little pink flair with (optional, of course)

There is lime in that coconut. Are you getting the theme yet?

1. Place an 8×8-inch square baking dish in the freezer to chill while you make the simple syrup.
2. Combine the sugar and 1/2 cup of water in a small saucepan over low heat until the sugar is dissolved and syrup is at a gentle boil. Remove it from the heat, and allow it to cool. Pour the syrup into a shallow bowl so that it cools more quickly.
3. Pull the chilled baking dish out of the freezer, and pour the coconut milk into the dish. You may need to whisk it to smooth out any lumps.
4. Whisk in the simple syrup, lime zest, lime juice and fresh coconut until well combined. Place the dish in the freezer, and let it chill for 1 hour.

Who me??!

5. Pull it out of the freezer, and using a fork, break up the ice crystals forming around the edge of the dish, by dragging them into the more molten center. Return to the freezer and repeat this process every hour or so, smoothing out the granita before you return it to the freezer. The whole process should take about 3 hours. When you’re ready to serve, allow the granita to sit at room temperature for about 5 minutes so that it softens. Spoon the mixture into a small bowl, glass, or halved coconut and top with a little coarse sea salt.

Now let me get this straight.. a toddler eating from a coconut shell in the suburbs of Ontario, you don’t see this everyday. Man, I miss palm trees.

No belly aches here, just satisfied, granita-loving smiles.

You can thank the exceptionally talented Harry Nilssen for the all-too-catchy “Put the lime in the coconut” lyric. This was a fairly big single for him back in 1971 but his popularity had faded by the hair-metal 80′s. It was Mr. Quentin Tarantino that resurrected this li’l ditty when he rolled it over the end credits of Reservoir Dogs. I’m so glad all of this film and music knowledge swimming around my brain isn’t going entirely to waste. It is, after all, inspiring a delicious homemade granita like this. Enjoy! xo

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