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
Ingredients:
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
Method:
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.
