If you need an allergy friendly and dairy free ice cream alternative, try a granita instead. This creamy dairy free pineapple coconut granita combines fresh fruit and dairy free coconut milk with refreshing mint. It’s an ideal treat for a hot days or makes a delicious palette cleanser between courses for your next dinner party. Our pineapple coconut granita is naturally gluten free and vegan too.
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Jump to RecipeWhat is granita?
You’ve probably heard of tradition Italian lemon granita, which is the most well-known version of this icy treat. A granita is a semi-frozen dessert, often made with a simple sugar syrup, citrus and other fruits or flavours. It’s possible to make a granita out of many different fruits other than citrus.
Granita is also versatile. It makes a perfect cold treat or dessert, or you can serve it as a refreshing palette cleanser between courses at a dinner party.
Why granita is a great allergy friendly alternative to ice cream
Because this pineapple coconut granita is made with just fruits, coconut milk, mint and optional sweetener, it is naturally dairy free, egg free and vegan. It’s also wheat and gluten free. This makes granita a great allergy friendly alternative to ice cream on a hot day.
If buying granita, always check the ingredients and be aware of any unusual flavours of granita that may have allergens included in the flavouring.
No ice cream maker required
You won’t need a special ice cream maker or fancy appliance to make this recipe. Making granita only requires a metal pan or baking dish and a fork. (A metal pan is best as it helps the ingredients freeze quickly and evenly). The fluffy ice flakes are created by regularly raking the mixture with a fork as it freezes to break up the ice crystals.
To make this pineapple, coconut and mint granita you will need a blender to blitz the ingredients. If your pineapple is very soft and ripe, you could potentially use just an immersion or stick blender. I used my Breville Kitchen Wizz food processor to blend everything together.
Pineapple coconut granita ingredients
To make this fresh pineapple granita, you’ll need:
- 1 medium pineapple, peeled, cored and cut into chunks (approximately 2 cups)
- 2 cups light coconut milk
- 1 lime, juiced
- 1/4 cup fresh mint leaves
- Optional sweetener to taste: 1 Tablespoon maple syrup or white sugar
- Additional mint sprigs for garnish
If you don’t have fresh pineapple available, you could also use frozen or canned pineapple.
Note: Always remember to check ingredient labels carefully to ensure that the ingredients used are suitable for your allergies. This is especially important for the coconut milk used in this recipe. Some coconut milks may contain dairy.
Should you add sweetener?
Ideally this recipe should be made with very ripe fresh pineapple, which is naturally sweet. If you find that your pineapple is not quite sweet enough, just add a little bit of extra sweetener to taste. This could be a Tablespoon of maple syrup or white sugar, whichever you prefer.
If using canned pineapple, it should already be sweet enough, especially if canned in syrup.
Method
Many granita recipes require a sugar syrup first. This one is very simple, using a food processor only.
Peel, core and slice the pineapple into chunks and place in the food processor bowl. Add coconut milk, lime juice and mint leaves and blend until well combined and mint is chopped into small pieces.
If using any sugar or maple syrup as a sweetener, add to the mixture and use a short pulse on your food processor to combine.
Pour the fruit mixture into a rectangular tin or baking dish (about 9 x 13 inches or 23 x 33cm) and spread evenly. Place in the freezer for about 45 minutes.
After 45 minutes, remove the dish from the freezer and scrape the granita mixture with a fork to break up ice crystals and create ice flakes, before returning to the freezer. For best results, repeat this process every 45 minutes for about 3 hours.
(If you don’t have time, you can also just freeze the mixture, allow to soften slightly and then break up with a fork. However, the texture will be not be as light).
Use a fork to scrape the granita immediately before serving. Serve in small chilled dishes and garnish with additional mint.
Serves 6.
Making ahead and storing granita
Fresh pineapple coconut granita is best made and enjoyed the same day, while the consistency of the ice is at its most light and fluffy. If you do want to make it a few days in advance, remove from the freezer to soften slightly and scrape again with a fork before serving.
Left over granita can be kept in the freezer in a well covered container for up to a month.
More allergy friendly recipes
For another delicious fresh fruit granita, see our 4 ingredient dairy free peach granita recipe. Other delicious fruit flavoured desserts to try include vegan vanilla peach cake, vegan strawberry banana bread or dairy and nut free mixed berry crumble. Or if you love the flavour of fresh pineapple, our fresh pineapple salad with cucumber and mint is a must try.
You’ll find lots more allergy friendly sweet and savoury recipes to try on our recipes page.
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Creamy Dairy Free Pineapple Coconut Granita With Mint
Equipment
- 1 food processor
- 1 Citrus juicer
- 1 metal rectangular tin or baking dish (about 9 x 13 inches or 23 x 33cm)
- 1 Fork
- 1 sharp knife and chopping board
- measuring cups and spoons
Ingredients
- 1 medium pineapple peeled, cored and cut into chunks (approximately 2 cups)
- 2 cups light coconut milk
- 1 lime juiced
- ¼ cup fresh mint leaves
- 1 Tablespoon maple syrup or white sugar (optional sweetener to taste)
- Additional mint sprigs for garnish
Instructions
- Peel, core and slice the pineapple into chunks and place in the food processor bowl.
- Add coconut milk, lime juice and mint leaves and blend until well combined and mint is chopped into small pieces.
- If using any sugar or maple syrup as a sweetener, add to the mixture and use a short pulse on your food processor to combine.
- Pour the fruit mixture into a rectangular tin or baking dish (about 9 x 13 inches or 23 x 33cm) and spread evenly. Place in the freezer for about 45 minutes.
- After 45 minutes, remove the dish from the freezer and scrape the granita mixture with a fork to break up ice crystals and create ice flakes, before returning to the freezer. For best results, repeat this process every 45 minutes for about 3 hours.
- Use a fork to scrape the granita immediately before serving. Serve in small chilled dishes and garnish with additional mint.
