Coconut-Buttermilk Granita |
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Prep Time: 180 Minutes Cook Time: 10 Minutes |
Ready In: 190 Minutes Servings: 8 |
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Tangy, refreshing and creamier than the usual granita, this is easy and delicious and doesn't require any special equipment. This wonderful recipe is from Didi Emmons' Vegetarian Planet cookbook - one of my favorites - and is best served as she suggests: with mango slices and lemon wedges. Mmmmmmmm! (Prep time includes freezing time.) Ingredients:
1 (14 ounce) can coconut milk |
8 slices fresh ginger, 1/4 inch thick |
2/3 cup sugar |
1 quart buttermilk |
Directions:
1. Heat coconut milk and ginger until hot but not boiling.
2. Take off heat, cover; and let stand 15 minutes.
3. Add sugar and boil, stirring until sugar is dissolved.
4. Take off heat again and add buttermilk.
5. Strain into a casserole dish and freeze about two hours, then fluff with a fork and freeze for another hour.
6. Serve with mango slices and lime wedges.
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