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Piña colada granita recipe

1 rating

Creamy coconut and punchy pineapple flavours are at the forefront of this refreshing, boozy dessert that will serve as the perfect summer refresher. Taking just 10 minutes to make the mix, make sure you wait until it is completely frozen before enjoying for best results. See method

Serves 2
Takes 10 mins plus 3-4 hrs freezing
84 calories / serving
Freezable
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

60ml Tesco coconut liqueur
50ml pineapple juice
15ml double-strength tropical squash
15ml lemon juice
160ml water
1 pineapple cut into wedges, to garnish (along with its leaves)
lime zest, to garnish

Each serving contains

Energy
350kj
84kcal 4%
Fat
0g 0%
Saturates
0g 1%
Sugars
5g 5%
Salt
0g 1%

of the reference intake
Carbohydrate 4.9g Protein 0.1g Fibre 0.2g

Method

Pour 60ml coconut liqueur into a freezer-proof container with 50ml pineapple juice, 15ml double-strength tropical squash, 15ml lemon juice and 160ml water. Mix well. Freeze for 3-4 hours until solid.
Pop 2 coupé glasses in the fridge. Rake up the frozen cocktail mix with a fork, then divide between the chilled glasses. Serve immediately, garnished with a pineapple wedge and leaves, and lime zest.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Cocktail recipes