papaya and coconut granita
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.