Martha Stewart 2-Ingredient Coconut Granita

Martha Stewart 2-ingredient coconut granita takes 4 hours 10 minutes and just coconut water and sugar to make a light, icy shaved dessert. It's an easy few-ingredient dessert for summer cookouts, hot afternoons or Fourth of July parties, and it's make-ahead friendly.

Scrape the frozen block with a fork until it breaks into fluffy crystals, because that scraping is what turns solid ice into granita. Skip it and you're left serving a hard slab of frozen coconut water.

Martha uses raw coconut water, and the brand she names, Harmless Harvest, gives the granita a soft pink color. Dissolving the sugar before freezing keeps every scoop evenly sweet, so the crystals stay light instead of turning gritty.

Martha Stewart 2-Ingredient Coconut Granita

0.0 from 0 votes

Course: DessertCuisine: American, ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking timeminutes

Calories

60

kcal

Frozen coconut water and sugar scrape into light, snowy crystals that melt fast on the tongue. Strawberries and toasted coconut flakes add a fresh, crunchy finish.

Ingredients

• 4 cups coconut water, preferably raw, such as Harmless Harvest (see Cook's Note)
  

• 1/4 cup superfine sugar
  

• Sliced strawberries, for garnish
  

• Toasted unsweetened coconut flakes, for garnish
  

Directions

• Mix the base: Combine 4 cups coconut water and 1/4 cup superfine sugar in a 2-quart baking dish. Stir until the sugar dissolves completely.
• Freeze until solid: Place the dish in the freezer for at least 4 hours, until the mixture is frozen solid. If you're freezing it for longer than a day, cover it, and it keeps for up to 1 month.
• Scrape the granita: Run the tines of a fork across the surface to scrape it into ice crystals. Then keep scraping until the whole block turns fluffy.
• Garnish and serve: Spoon the granita into serving bowls or glasses and top with sliced strawberries and toasted unsweetened coconut flakes. Serve it immediately, before the crystals start to melt.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Pyrex 2-cup glass measuring cup, Victorinox 3.25-inch paring knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different kind of coconut water?

Yes, any coconut water works, but the color follows whatever you pour in. Martha points to Harmless Harvest raw coconut water if you want a pink granita, and you'll find it in the refrigerated drinks section.

How long does coconut granita keep in the freezer?

Frozen in the baking dish, it keeps for up to 1 month, and you should cover it once it's going to sit longer than a day. Scrape it fresh right before serving, since scraped crystals clump back together.

Can I make this granita ahead of time?

Yes, this is a great make-ahead dessert because the base only needs to freeze solid, at least 4 hours. Leave it in the freezer and scrape just before your guests sit down.

What if I don't have superfine sugar?

Regular granulated sugar works if you stir it well until it dissolves in the coconut water. Superfine sugar just dissolves faster, so give regular sugar an extra minute of stirring.

Why is my granita too hard to scrape?

It has probably been in the freezer a long time or is frozen very hard. Let the dish sit on the counter for 5 to 10 minutes, then scrape again with the tines of a fork.