Coconut Granita With Berry Foam And Pine Nuts

By Elizabeth Liew  

May 8, 2019

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End your meal on a sweet (but not too sweet) note with this refreshing granita! This heart-healthy recipe is part of a four-course menu created by MasterChef Asia finalist Chef Lennard Yeong for the Singapore Heart Foundation. (Prep time excludes time to freeze the coconut water.)

  • Prep: 20 mins
  • Cook: 10 mins
  • Yields: Serves 1


100 g coconut water

20 g mixed berries - blueberries, raspberries, strawberries (diced)

10 g jambu fruit, diced

5 g pine nuts, toasted

2 pcs fresh mint leaves, finely sliced (optional)

Berry Foam (Optional) - Serves 10

55 g berry puree

25 g water

25 g coconut cream

¾ pc gelatin sheet

15 g sugar


1Place the coconut water into a metal bowl and freeze. Once frozen, scrape with a fork to get the granita.

2Toss in the berries, jambu fruit, pine nuts and mint leaves (optional).

Berry Foam (Optional)

1Soak the gelatin sheet in cold water.

2Blend the berry purée, sugar and water together. Add the soaked gelatin sheet into the berry mixture and heat till the gelatin melts.

3Strain the mixture to remove any seeds.

4Add coconut cream and chill. Break it up if it sets into a jelly.

5Add the entire mixture to a whipping cream siphon and charge it with a cream canister.

6Place the berry foam over the granita and serve.

Chef's tip: You may also prepare the berry foam by whisking and beating the mixture over an ice bowl (i.e. metal bowl in an ice bath)

Nutrition Facts

Serving Size1
Calories100.3 kcal
Sodium5.5 mg
Protein1.7 g
Cholesterol0 mg
Total Fat5.3 g
Saturated Fat1.7 g
Total Carbohydrates11 g
Dietary Fiber0.9 g