I took the recipe for watermelon granita that was featured by Bon Appetit’s June 2011 issue and modified it for my piña colada inspired granita.
1 small pineapple, cored and cut into pieces (pieces weighed 1 lb)
1/8 cup sugar
1 TB rum
1/4 cup shredded pineapple, lightly toasted
Put the pineapple pieces into a food processor. Add the sugar and rum. Process for 15-20 seconds, or until the fruit is in small pieces. Pour the fruit mixture into a container suitable for freezing. I used a pie plate; a tupperware container would also work well.
Freeze for about an hour then take out and use a fork to mix up the semi-frozen mixture. Return the container to the freezer for another 2-3 hours.
Before serving, if you wish add the toasted coconut. To toast the coconut, spread it loosely on an ungreased baking pan. Bake at 350 for about 10 minutes. Watch it carefully as the shredded coconut can go from toasted to burnt very quickly.
Note: The rum is a subtle background flavor in this dessert but the pineapple granita also stands well on its own should you choose to leave out the alcohol. Vanilla extract is another happy combination with pineapple worth sampling.
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