Tropical Honeydew Granita with Coconut Whipped Cream

Allergens

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Ingredients

• 2 cups honeydew melon, cubed
• 1/2 cup water
• 1/3 cup granulated sugar
• 1 tsp lime zest
• 1 tbsp lime juice
• 1/4 tsp kosher salt
• 1 can (14 oz) full
• fat coconut milk, chilled
• 2 tbsp powdered sugar
• Mint leaves, for garnish

Instructions

1. In a blender, puree honeydew melon until smooth. Set aside.
2. In a small saucepan, combine water and granulated sugar. Heat over medium heat, stirring occasionally, until sugar dissolves completely. Remove from heat and let cool.
3. Add lime zest, lime juice, and kosher salt to the honeydew puree. Stir in the cooled sugar syrup until well combined.
4. Pour the mixture into a shallow baking dish or granita tray. Freeze for 45 minutes, then scrape with a fork to create flaky ice crystals. Repeat this process every 30 45 minutes until completely frozen and resembling shaved ice, about 3 hours total.
5. Open the can of coconut milk, making sure it's well chilled. Scoop out the solidified cream into a mixing bowl.
6. Add powdered sugar to the coconut cream and whip with an electric mixer until soft peaks form.
7. To serve, use a fork or ice cream scoop to divide the granita into 6 portions. Top each portion with a generous dollop of coconut whipped cream and garnish with fresh mint leaves.

Chef’s Insight

To create a more intense lime flavor, replace half of the honeydew melon with Key lime segments when blending.

Notes

For a more adult-friendly version, replace lime juice with a splash of white rum or coconut rum.