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Coconut-Buttermilk Granita

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“Tangy, refreshing and creamier than the usual granita, this is easy and delicious and doesn't require any special equipment. This wonderful recipe is from Didi Emmons' "Vegetarian Planet" cookbook - one of my favorites - and is best served as she suggests: with mango slices and lemon wedges. Mmmmmmmm! (Prep time includes freezing time.)”
READY IN:
3hrs 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat coconut milk and ginger until hot but not boiling.
  2. Take off heat, cover; and let stand 15 minutes.
  3. Add sugar and boil, stirring until sugar is dissolved.
  4. Take off heat again and add buttermilk.
  5. Strain into a casserole dish and freeze about two hours, then fluff with a fork and freeze for another hour.
  6. Serve with mango slices and lime wedges.

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