3 hrsSnacks and Dessert

Strawberry granita with coconut cream

Makes: four servings
Makes: four servings


  • 3 cups strawberries
  • 1 lemon
  • 2 tsp vanilla
  • 1 ½ cups full-fat coconut milk


    To do ahead:

  1. Combine strawberries, 2 tbsp lemon juice and 1 tsp vanilla in a blender. Blitz until smooth, then transfer to a shallow container (like a baking dish). Freeze 2 hours, or until solid.

  2. While granita freezes, refrigerate full-fat coconut milk in the can.

  3. At snack time:

  4. When granita is frozen, open full-fat coconut milk and scoop the thickened cream from the top into a bowl. Stir in remaining 1 tsp vanilla. Whisk vigorously until thickened.

  5. Scrape strawberry mixture with a fork to form flakes. Divide into bowls and top with coconut cream.