Pineapple Coconut Granita

  • Servings: 8
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 2 16 oz cans of sweetened cream of coconut
  • 1 46 oz can of pineapple juice
  • Juice of 1 lemon
  • 1/4 cup dark rum
  • 10-12 oz (approximate) pound cake, cut into 8 slices
  • 8 Tablespoons (1/2 cup) dark rum for sprinkling on the pound cake (optional)
  • 2 mangoes, peeled, pit removed and diced
  • 3 kiwi, peeled and diced


1. Mix the cream of coconut, pineapple juice, lemon juice, and rum.

2. Pour mixture into a 9 x 13 glass baking pan and place in freezer. It will take a good 12 hours for it to freeze. Several times as it is freezing, stir it well with a fork.

3. Grill each slice of pound cake on both sides until lightly browned and hot. Remove from the grill and place each slice in a serving bowl. Sprinkle each slice with 1 Tablespoon of rum if desired. Top with fruit and granita. Serve immediately.

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