Strawberry granita with coconut cream
- 3 cups strawberries
- 1 lemon
- 2 tsp vanilla
- 1 ½ cups full-fat coconut milk
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.
While granita freezes, refrigerate full-fat coconut milk in the can.
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.
Scrape strawberry mixture with a fork to form flakes. Divide into bowls and top with coconut cream.