CREAMY MATCHA GRANITA WITH COCONUT VANILLA TAPIOCA
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
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.