Panamanian Almond Granita

Ingredients

While the original Italian almond granita is typically made with almond syrup and water, the Panamanian adaptation incorporates almond milk and coconut milk to enhance the tropical flavors. Additionally, the Panamanian version includes fresh lime juice for a tangy kick, which adds a refreshing element to the dessert. We alse have the original recipe for Granita di mandorla, so you can check it out.

• 2 cups (480ml) almond milk 2 cups (480ml) almond milk
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/4 cup (60ml) fresh lime juice 1/4 cup (60ml) fresh lime juice
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (20g) toasted coconut flakes, for garnish 1/4 cup (20g) toasted coconut flakes, for garnish
• Lime zest, for garnish Lime zest, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat: 10g (Saturated Fat: 7g)
• Carbohydrates: 22g (Sugar: 18g)
• Protein: 2g
• Fiber: 1g
• Salt: 0.02g

Preparation

1. 1.
   In a mixing bowl, combine almond milk, coconut milk, lime juice, and granulated sugar. Stir until the sugar is dissolved.
2. 2.
   Pour the mixture into a shallow dish or baking pan.
3. 3.
   Place the dish in the freezer and let it freeze for about 1 hour.
4. 4.
   After 1 hour, remove the dish from the freezer and use a fork to scrape the frozen mixture, breaking it into icy flakes.
5. 5.
   Return the dish to the freezer and repeat the scraping process every 30 minutes for about 3-4 hours, or until the granita reaches a slushy consistency.
6. 6.
   Once the granita is ready, scoop it into serving glasses or bowls.
7. 7.
   Garnish with toasted coconut flakes and lime zest.
8. 8.
   Serve immediately and enjoy the refreshing Panamanian Almond Granita.

Treat your ingredients with care...

• Almond milk — Make sure to use unsweetened almond milk for a balanced sweetness in the granita.
• Coconut milk — Use full-fat coconut milk for a creamy texture and rich flavor.
• Lime juice — Freshly squeezed lime juice is recommended for the best flavor.

Tips & Tricks

• For a tropical twist, add a splash of rum to the granita mixture before freezing.
• If you prefer a sweeter granita, increase the amount of sugar to your taste.
• To save time, you can use store-bought almond milk instead of making your own.
• Experiment with different garnishes such as fresh mint leaves or crushed almonds for added texture and flavor.
• Serve the granita in chilled glasses or bowls to keep it cold for longer.

Serving advice

Serve the Panamanian Almond Granita in chilled glasses or bowls to keep it refreshing. For an extra touch, garnish each serving with a lime wedge and a sprig of fresh mint.

Presentation advice

To enhance the presentation of the Panamanian Almond Granita, sprinkle some additional toasted coconut flakes on top just before serving. This will add a pop of color and texture to the dish.