CREAMY MATCHA GRANITA WITH CO­CONUT VANILLA TAPIOCA

donna hay - Fresh + Light - - Granitas -

wa­ter­melon and rose­hip granita

4 rose­hip tea bags

⅓ cup (75g) raw caster (su­perfine) sugar

2 cups (500ml) boil­ing wa­ter

800g chopped seed­less wa­ter­melon wa­ter­melon wedges and co­conut milk, to serve Place the tea bags, sugar and wa­ter in a medium bowl and stir to dis­solve the sugar. Re­frig­er­ate for 30 min­utes or un­til cooled. Re­move and dis­card the tea bags.

Pour the tea mix­ture into a blender. Add the chopped wa­ter­melon and blend un­til smooth. Pour into a 20cm x 30cm shal­low metal tin and place in the freezer for 6 hours or overnight un­til frozen.

Us­ing a fork, rake the granita and re­turn to the freezer un­til ready to serve. Serve the granita with wa­ter­melon wedges and co­conut milk. SERVES 6–8.

creamy matcha granita with co­conut vanilla tapioca

1½ ta­ble­spoons matcha pow­der, plus ex­tra

to serve

3 cups (750ml) co­conut wa­ter 400ml can co­conut milk

⅓ cup (115g) honey

½ cup (100g) tapioca pearls

1 tea­spoon vanilla bean paste

½ cup (25g) co­conut flakes Place the matcha, co­conut wa­ter, 1 cup (250ml) of the co­conut milk and half the honey in a blender and blend un­til smooth and com­bined. Pour into a 20cm x 30cm shal­low metal tin and place in the freezer for 6 hours or overnight un­til frozen.

Cook the tapioca in a medium saucepan of boil­ing wa­ter for 15 min­utes or un­til translu­cent. Drain and rinse with cold wa­ter. Place the tapioca in a medium bowl and add the vanilla, re­main­ing co­conut milk and re­main­ing honey. Mix to com­bine and place in the fridge un­til ready to serve.

Us­ing a fork, rake the granita and re­turn to the freezer un­til ready to serve.

Di­vide the tapioca be­tween glasses and top with the granita, co­conut flakes and ex­tra matcha to serve. SERVES 6–8.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.