Kiwi lime granita made with Copra's organic coconut nectar

Kiwi and Lime Granita

Kiwi and lime frozen granita made with Copra's organic coconut nectar

Ingredients

2 cups frozen kiwi
4 tbsp Copra’s organic coconut nectar
1/4 cup mint leaves
3 limes, juice and zest
1 lemon, juice and zest

Instructions

Step 1. To a food processor add frozen kiwi, lime juice and zest, lemon juice and zest, and Copra’s organic coconut nectar.
Step 2. Blend it well until completely smooth.
Step 3. Once everything is well blended, pour it into a tray.
Step 4. Place the tray in the freezer for about 2 hours.
Step 5. Take the granita out of the freezer, and with the help of a fork scrap the surface to create the granita.
Step 6. Scoop the granita onto a cup and serve. 

Ivy’s tip

To make this incredible granita even more refreshing serve it with Copra’s sparkling coconut nectar; a low glycemic index kombucha alternative packed with amino acids and minerals that helps not only fight the heat but also promote healthy gut and balance blood sugar levels.

Kiwi lime granita served with Copra's sparkling coconut nectar, a low GI kombucha alternative

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Ivy, the in house chef at Copra Coconuts' kitchen.

Ivy is a recipe developer and media producer based in Bangkok, Thailand. She uses the local cuisine, tropical ingredients and all year around gorgeous weather as inspiration to create the most vibrant, delicious and healthy dishes.

Because Ivy cares deeply about sustainability, she tries her best to keep all recipes plant-based, low waste and seasonal.

Some of Ivy’s favorite activities in the city of Angels are weekend bike riding at Bang Krachao island, visiting speakeasy bars and cafes around Yanwarat Road and watching the sunset by the Chao Praya River.

If you would like to find out more about Ivy’s food and cultural adventures around Thailand go to @copra_coconuts.

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