Coconut Granita | Cook for Your Life
Coconut Granita - Cook For Your Life- anti-cancer recipes

Coconut Granita

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5 out of 5 stars (based on 13 reviews)

Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 6 ingredients

One of the first harbingers of summer in New York, especially above west 96th St, is the appearance on our street corners of carts selling ‘coco helado,’ or coconut ice. These little ices are a...


  • 1¼ cups coconut milk
  •  ¾ cup cold water
  • ¼ cup unsweetened toasted coconut flakes
  • ½ teaspoon lime zest
  • Juice from 1 lime
  • 3 tablespoons to ¼ cup sugar, to taste
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Nutrition Facts


216 cals


19 g

Saturated Fat

17 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

1 g


15 g


10 g


1 g


2 g


13 mg


  1. Mix all the ingredients together until well blended. Taste for sweetness.
  2. Pour into a 9 x 9 x 2-inch glass baking pan and put into the freezer. After 30 minutes, with a fork scrape to form flaky texture. Continue to scrape the surface every 30 minutes until you have a fluffy snowy consistency. Serve or keep in an airtight container in the freezer, scraping every so often to keep a light texture.

Chef Tips

If you’re planning on eating this as a dessert for a dinner, be sure that it’s the first thing you make so that it has enough time to freeze. You can also make granita ahead of time. Here’s how:

Put the fluffed granita into a container as per step 2 but leave it in the freezer. It will harden.
To serve: 10 to 15 minutes before eating, put the container in the main body of your fridge to soften it slightly. If you have a microwave, nuke it for 5-10 seconds, just as you would to soften hard ice cream. Fluff with a fork and serve immediately.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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