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🍰 Tropical Fruit Salad with Coconut Granita

267 kcal · 30 min · 4 servings

Ingredients

• 100 g cane sugar
• 2 limes
• 400 ml coconut milk (9 % fat)
• 150 ml pineapple juice
• 400 g mango (1 mango)
• 1 kg pineapple (1 pineapple)
• 300 g small papaya (1 small papaya)
• 2 tamarillos
• 2 tbsp dark rum to taste (also non-alcoholic rum)

Instructions

1. 1. Mix sugar with 100 milliliters of water in a pot.
2. 2. Bring the mixture to a boil and let it bubble for 1 minute.
3. 3. Remove the pot from the heat and let the syrup cool down completely.
4. 4. Halve the limes and squeeze out the juice.
5. 5. Whisk coconut milk, the cooled syrup, 2 tablespoons of lime juice, and pineapple juice in a bowl.
6. 6. Pour the milk mixture into a shallow baking dish or bowl.
7. 7. Place the dish in the freezer for approx. 4 hours.
8. 8. As soon as the edges start to freeze, stir the mixture vigorously with a fork every 15 to 30 minutes.
9. 9. Store the finished granita in the freezer until ready to use.
10. 10. Peel the mango and slice the flesh off the stone.
11. 11. Dice the mango flesh roughly.
12. 12. Peel the pineapple and quarter it.
13. 13. Remove the tough core from the pineapple quarters.
14. 14. Dice the pineapple flesh roughly as well.
15. 15. Peel the papaya and halve it.
16. 16. Remove the seeds from the papaya halves.
17. 17. Dice the papaya roughly.
18. 18. Peel the tamarillos.
19. 19. Cut the tamarillos into wedges.
20. 20. Mix 2 tablespoons of lime juice with the rum.
21. 21. Place the fruit in a bowl and mix it with the rum-lime mixture.
22. 22. Let the fruit salad marinate for 30 minutes.
23. 23. Serve the fruit salad together with the coconut granita.

Nutrition per serving

• kcal: 267
• Protein: 2 g · Fett/Fat: 6 g · Carbs: 47 g