Grape Granita with Coconut Tapioca


Grape Granita with Coconut Tapioca
Indulge in a refreshing treat with our Grape Granita infused with Coconut Tapioca.

Combining the sweet tanginess of grapes with the creamy texture of coconut tapioca pearls, perfect for warm days or anytime you crave a taste of paradise.

Grape Granita with Coconut Tapioca Recipe

Serves: 4


2 cups red or green grapes

3 tbsp sugar

1 tsp lemon juice

400ml coconut milk

350ml coconut water

½ cup pearl tapioca

1 vanilla bean, seeds scraped

¼ tsp ground nutmeg

2 tsp Mānuka honey

Mint leaves and fresh grapes, quartered, to serve



Place grapes and sugar in a saucepan. Cover with water. Bring to the boil, then turn down to a simmer and cover. Cook for 20-30 minutes or until grape skins are soft and liquid is thickened.

Add lemon juice and cook for 5 minutes more. Press grapes through a sieve into a non-metallic bowl. Allow to cool. Discard seeds and skins.

When liquid is cool, pour into a plastic tray and place in freezer. Every 15 to 20 minutes, scrape surface with a fork. Keep doing this until tray is full of flaked crystals. Leave in freezer while preparing tapioca.

Combine coconut milk with coconut water. Put in a saucepan with tapioca, vanilla bean seeds, nutmeg and ¼ tsp salt. Cook over medium heat until it comes to the boil. Turn down heat. Simmer for 8 minutes until tapioca has swelled and is tender. Stir in honey and cook for another 2 minutes.

Spoon tapioca into small glasses. Spoon over granita and top with mint leaves and fresh grapes.



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