½ cup water
1×400ml tin coconut milk
juice and zest of a lime
6–8 oranges, juiced
fresh mint, to serve
For the coconut granita, place 80g of the sugar and the water in a saucepan and bring to a simmer over a low heat until the sugar has dissolved. Remove from the heat. Pour the sugar syrup into a mixing bowl and whisk in the coconut milk and lime juice and zest until combined. Pour the mixture into a baking tray. Freeze for an hour. Using a fork, scrape the ice from the sides to the centre to fluff it up. Return to the freezer for another hour.
Similarly combine ¼ of the orange juice and the remaining sugar in a saucepan, and stir to dissolve the sugar over a medium heat for a minute. Remove from the heat and add the remaining orange juice. Pour into a tray, freeze and scrape every 30 minutes until the mixture consists of light and fluffy ice crystals. Serve layered in glasses topped with fragrant fresh mint and eat immediately.
Originally published in HL September 2014