This pineapple ginger granita with cilantro makes for a light and refreshing warm weather dessert.
Want a cool and refreshing treat to beat the summer heat? Then this pineapple granita may be just what you’re looking for.
Frosty and cool, granitas are the ultimate summer dessert. Lighter than ice cream and easier than sorbet, they’re a not too sweet finish to any meal or a nice afternoon treat to combat the fiercest of heat waves.
What do you need to make granita?
Those sweltering summer days may not quite be here yet, but don’t let that stop you because this pineapple, ginger, cilantro granita is really a breeze to make, all you need is a little freezer space. With only 4 ingredients, dessert doesn’t get any simpler, you just blend, freeze and scrape, no ice cream machine needed.
And with the addition of %100 pure coconut water from C2O there’s not even any added sugar, just whole pineapple and coconut water with a hint of ginger for spice and cilantro for freshness. The natural sweetness of coconut water is a wonderful complement to the tropical flavors of pineapple and ginger.
Using coconut water also makes the granita extra refreshing and hydrating on a hot day thanks to naturally occurring electrolytes like potassium and sodium. I like to use C2O pure coconut water because it’s unsweetened, 100% natural coconut water that’s not from concentrate. The brand is non-gmo verified and comes in bpa free cans which I appreciate as well. It’s also easy to find everywhere (they are even launching for the first time at Walgreens this summer!)
If you’re an ardent cilantro hater, you can omit it but otherwise I encourage you to be brave and include it as it gives the granita a unique and complex flavor that will surprise you in the best way. It’s sophisticated and a bit unexpected, but entirely refreshing.
Serves 6
Sylvie Shirazi
Yields 6
This pineapple ginger granita with cilantro makes for a light and refreshing warm weather dessert.
10 minPrep Time
4 hr, 10 Total Time
Save RecipeIngredients
- 1 medium pineapple, peeled and chopped (about 950g)
- 2 cups/480ml pure %100 coconut water
- 1- 2 inch piece of ginger, peeled and grated
- ¼ cup cilantro leaves
Instructions
- Blend the pineapple, coconut water and ginger root in a high speed blender until smooth. Add the cilantro leaves and pulse just until you see small specks of green throughout the mixture.
- Pour the mixture into a wide, shallow metal tray and place in freezer.
- Freeze until mixture is starting to firm around the edges, then use a fork to scrape the granita and make large icy crystals. Return to freezer. Repeat 3 to 4 times, every 30 minutes to an hour, until the granita is icy and fluffy throughout. Keep in freezer until ready to serve.
- Serve in chilled glasses with extra pineapple slices if desired.
I’ve partnered with C2O Pure Coconut Water today to bring you the chance to win a case of their coconut water so you can keep cool this summer as well! Just enter below for a chance to win.
(This post is sponsored by C2O Pure Coconut Water, but as always, all opinions expressed are my own. Thank you for supporting the brands that support Gourmande in the Kitchen.)
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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