This is a vegan and gluten free, natural raw dessert or beverage. There is no added sweetening.
For 4 persons
1.5 cups tender coconut water
1/2 cup tender coconut meat
8 leaves fresh Italian basil and a few leaves to garnish
1/4 cup pineapple cut into small pieces about 1/5 inch cubes
3/4 cup pineapple piece pureed
1/4 cup fresh pineapple juice (unsweetened)
For the granita freeze the coconut water in an ice proof box. Every 1 hour use a spoon to scrape the freezing tender coconut water. Do this thrice until you have crushed ice consistency. Keep frozen.
While the coconut water is freezing chop the tender coconut into small pieces, cover and chill.
Puree the basil and pineapple juice. Strain through a fine sieve. Discard the pulp and chill the juice.
Puree the chopped pineapple and chill.
You will need to work fast in a hot climate. Keep all ingredients spoons and glasses ready before you take the granita out of the freezer.
This can be served as a beverage in taller champagne flutes or as a vegan dessert in small chai glasses or dessert cups.
Divide tender coconut granita among 4 glasses. Top with chopped tender coconut meat. Drizzle with basil and pineapple juice and top with pureed pineapple. Garnish with fresh basil. Serve immediately with cocktail sticks or dessert spoons.