This dessert is basically perfect for the NOLA heat because it’s ice cold and refreshing, but also much lighter and healthier than ice cream. I got the inspiration to whip it together from a spring-time abundance of grapefruits at the market. However, if grapefruits aren’t your thing, you can substitute orange or tangerine juice for the grapefruit juice in this recipe.
Grapefruit + Coconut Shaved Ice
Prep time 30 min / Serves 6 - 8
- 2 cups fresh-squeezed grapefruit juice
- 1 1/2 cups full-fat canned coconut milk (+ extra for serving)
- 1/3 cup honey
- Juice of 1 small lemon (or half of a small lemon)
- Fresh grapefruit slices and mint for garnish
In a medium mixing bowl, whisk together all ingredients until the honey is completely dissolved into the rest of the liquid. Pour into a 9”x 9" baking pan and freeze overnight. To serve, portion out scoops with an ice cream scoop or melon-baller, or simply scrape the surface with a fork to create a slush that can be spooned into serving cups. Top with a drizzle of coconut milk, fresh grapefruit, and mint.
