Strawberry Granita with Pistachios and Cream
Cool off this summer with this delightfully simple, yet elegant strawberry granita with pistachios and cream.
Servings 3 servings
- 1 lb fresh strawberries
- 1 cup water
- 1/4 cup granulated sugar
- 4 tablespoons canned coconut milk lite or full fat
- 1/4 cup unsalted pistachios chopped
Heat water over medium heat in a small saucepan. Stir in sugar and cook until sugar dissolves. Remove from heat and set aside.
Wash strawberries, remove the green tops, and cut in halves. Place in blender.
Pour sugar water over berries in the blender and puree until smooth.
Pour berry mixture into a 9"x13" baking dish and place in the freezer.
Every 20-30 minutes, run a fork through the berry mixture to break apart large frozen pieces. Repeat the process until berry mixture resembles a snow cone texture; about 2 hours.
Divide puree into containers, top with coconut cream, and pistachios.
Serving: 1/3 recipe | Calories: 250kcal | Carbohydrates: 34g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Sodium: 7.5mg | Fiber: 5g | Sugar: 25g