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Watermelon Granita with Coconut and Cashew Cream

agosto 25, 2022

Craving a humble corner store slushie? Well try this icy watermelon granita with coconut and cashew cream. It’s beautifully light, sweet and completely guilt-free.


750g watermelon flesh
1 cup (150g) raw cashews, soaked overnight in cold water
100ml coconut cream
4 medjool dates, pitted
1 tsp vanilla bean paste
Micro basil (optional), to serve


1.To make the granita, place watermelon in a blender with 1 cup (250ml) water and whiz to a puree. Pass through a sieve, pressing down to extract as much liquid as possible. Pour into a tray and freeze for 6-8 hours, scraping every two hours with a fork until light, fluffy ice crystals form.
2.Drain and rinse cashews under cold running water. Place in a blender with 1 cup (250ml) water and whiz until smooth. Add coconut cream, dates and vanilla, and whiz until smooth and combined.