Lychee And Coconut Granita | Donna Hay
Served in coconut halves, this lychee and coconut granita is the perfect antioxidant-rich, summer treat.
Keywords
- Donna Hay
- entertaining
- cooking
- baking
- no bake
- lychee
- coconut
- granita
- fresh and light
- summer
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.
Ingredients
- 2 jasmine green tea bags
- ¼ cup (55g) raw caster (superfine) sugar
- 2 cups (500ml) boiling water
- 20 fresh lychees (615g), peeled and pitted
- 400ml can coconut milk
- 2 tablespoons lime juice
- freeze-dried raspberries and micro (baby) mint leaves, to serve
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