pa­paya and co­conut granita

donna hay - Fresh + Light - - Fresh Papaya -

1 small pa­paya (about 700g), peeled and chopped, plus ex­tra, cut into wedges, to serve

1 cup (250ml) co­conut cream, plus ex­tra to serve

⅓ cup (115g) honey

1 tea­spoon finely grated lime rind, plus ex­tra to serve

1 cup (250ml) co­conut water mi­cro (baby) lemon balm, to serve

Place the chopped pa­paya, co­conut cream, honey, lime rind and co­conut water in a blender and blend un­til smooth. Pour into a 20cm x 30cm slice tin and freeze for 6 hours or overnight, un­til frozen.

Re­move from the freezer and stand at room tem­per­a­ture for 10 min­utes be­fore scrap­ing the mix­ture with a fork. Di­vide the pa­paya wedges be­tween bowls, spoon over the granita and top with lemon balm, ex­tra co­conut cream and ex­tra lime rind. Serve im­me­di­ately.


Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.