Recipe Details

Say goodbye to your typical ice cream and say “hurray!” for granita! Whisk away as you mix Thai Kitchen’s® ever-refreshing coconut milk with ingredients like lime zest, peppercorn melange and mangosteen puree for a scrumptious coconut-style granita. For a traditional-feeling topping with a McCormick® twist, we’ve included how to prepare a perfectly pairable topping, candied black pepper almonds. Spoons up!

For the Coconut Mangosteen Granita Base:

  1. Heat water, sugar, corn syrup, salt and peppercorn melange until sugar is dissolved and mixture comes to a simmer.
  2. Turn off heat, pour mixture into a heat safe bowl and allow to cool to room temperature.
  3. Whisk in the Thai Kitchen Coconut Milk, lime zest and mangosteen puree.
  4. Let cool in your refrigerator for at least 4 hours or overnight.

For Freezing the Coconut Mangosteen Granita:

  1. Use a metal dish or pan that will give you at least two inches of space from the top once you pour your granita base into it. Allow to freeze for 4 hours.
  2. Using a fork, scrape the base blending the frozen the bits. For every hour after, pull granita from freezer and scrape with a fork. As it freezes, it will get nice and icy but still remain creamy.

For the Candied Black Pepper Almonds Topping:

  1. Toss all ingredients together in a bowl.
  2. Lay on a lightly sprayed sheet tray and bake at 325 F for 10 to 12 minutes or until golden brown. Allow to cool.
  3. Once cooled, put the nuts into a Ziploc bag. Using the bottom of a heavy pot, or rolling pin, lightly press down on top of the nuts to break up.
  4. Set aside for serving.

For Serving:

  1. Scoop granita into individual bowls and top with candied black pepper almonds.