Frozen Summer Treats: Pina Colada Granita

Guys. It's getting hot out there. 

Our apartment complex opened the pool last week. Guess what we did on Saturday?

Pool. 

Guess what we did on Monday?

Pool again. 

Guess what we did yesterday? 

Yep. POOL. 

And there's no sign of stopping. 

At first, our son was pretty unsure about it all. He stayed on the side of the pool, running up and down the side-bench stair. This surprised us because last year he was such a little fish all summer in the water! 

Thankfully, after the third trip to the pool in 4 days, he jumped right into the pool in our arms, over and over again. And then what felt like a hundred more times. I finally convinced him to hit up the hot tub for a few minutes. It has been such a beautiful week so far, and it all makes me so excited for summertime! 

When we get home, the last thing I want to do is cook up a snack. I found this recipe in a Food Network magazine from last month, and IT. IS. AWESOME! 

I had never made granita before (mostly just popsicles and ice cream), and man, it's delicious! To me, it tasted like a really creamy snow cone. It's made with fresh pineapple, coconut milk, coconut cream and a little salt. SUPER simple. Did you see me throw a pound of sugar in there? Nope. Not this time. 

Maybe we'll save it for the next recipe. haah. 

enjoy! 

xoxo, 

blondie

Pina Colada Granita

makes 4 servings

ingredients:

3 C cubed fresh pineapple

1 C coconut water

1/4 C cream of coconut (coconut milk left overnight, then the top thick foam scooped off the top of the can)

kosher salt

method:

1. In a blender, puree the pineapple, coconut water, cream of coconut, and a pinch of salt until completely smooth. Press through a fine-mesh sieve into an 8inch glass baking dish. 

2. Uncovered, freeze until ice crystals form around the edges, about 45 minutes. Then use a fork to scrape the crystals to the center of the dish. Freeze again for 30 minutes, then scrape again. Repeat until the rest of the mixture becomes a fluffy bowl of little ice crystals. Serve immediately after (so it's not frozen solid). 

recipe source: Food Network Magazine, 2014