Coconut Buttermilk Granita Recipe

Escape the heat with this unbelievably creamy and tangy Coconut Buttermilk Granita! Easier than you think and requiring no special equipment, this refreshing dessert recipe from Didi Emmons is a summer must-have. The subtle ginger spice perfectly complements the coconut and buttermilk, creating a unique and delicious granita experience. Serve with fresh mango and lime for an extra burst of tropical flavor!

Prep Time 20 mins
Cook Time 190 mins
Calories 213 kcal
Protein 10g
Rating 2.0 (1 Reviews)
Coconut Buttermilk Granita 33

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Coconut Buttermilk Granita

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How to Make Coconut Buttermilk Granita

  1. In a saucepan, gently heat 1 (13.5 ounce) can full-fat coconut milk and 1 tablespoon grated fresh ginger until hot but not boiling.
  2. Remove from heat, cover, and let stand for 15 minutes to allow the ginger to infuse.
  3. Return the saucepan to the heat. Add 1/2 cup granulated sugar and stir constantly until the sugar is completely dissolved.
  4. Remove from heat and stir in 1/2 cup buttermilk.
  5. Strain the mixture through a fine-mesh sieve into a shallow baking dish (approximately 9x13 inches).
  6. Freeze for approximately two hours. Then, fluff the granita with a fork to break up ice crystals.
  7. Freeze for another hour, or until solid but still slightly icy.
  8. Serve immediately, garnished with fresh mango slices and lime wedges.

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

90g

Fat

50g

Carbs

8g

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Preparation Occasion Low Protein 5 Ingredients Or Less Desserts Eggs Dairy Fruit Easy Romantic Vegetarian Frozen Desserts Nuts Freezer Dietary Low Sodium Low Calorie Low In Something Coconut Taste Mood Sweet Equipment Presentation Served Cold 4 Hours Or Less