Pina Colada Granita Recipes

PINA COLADA

Steps:

• Mix ingredients in blender until smooth; pour into glasses; garnish with pineapple wedges and maraschino cherries if desired.
• Note: This recipe is my adaptation of "The Authentic Piña Colada" printed on back of the Coco Lopez Real Cream of Coconut® can, which is the same as this but uses all (3 ounces) regular rum only ~ It's a great drink but I just love the inclusion of part coconut rum to make it even better!

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!

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 SLUSH

Steps:

• In a large bowl, combine pineapple juice, water, pina colada mix, lime juice and lemonade mix; stir until drink mix is dissolved. Transfer to a 2-qt. freezer container. Freeze 6 hours or overnight. , Remove from freezer 45 minutes before serving. For each serving, combine 1/2 cup slush mixture with 1/2 cup lemon-lime soda.

PINA COLADA GRANITA

Steps:

• Combine the pineapple, coconut water, cream of coconut and a pinch of salt in a blender and puree until smooth. Press through a fine-mesh sieve into an 8-inch-square stainless-steel or glass baking dish.
• Freeze until ice crystals begin forming around the edges, about 45 minutes. Use a fork to scrape the crystals toward the center of the pan, then continue freezing, scraping every 30 minutes, until frozen, about 4 hours.