Author Notes: Springtime in Denver is a mess. You might go from super hot weather to a blizzard, often in the same day. This year we seemed to go straight from winter to summer with barely a lick of spring weather. And with the onset of afternoons in the upper 80s I was feeling like making something cold and refreshing. Recently I became mildly obsessed with turning various things into a granita-like consistency. From caramelized carrots with goat cheese 'snow' to savory, slushy chimichurris, I was exploring a variety of options. A flavored coconut milk seemed like a perfect candidate and I thought it would pair nicely with grilled stone fruit. It is not quite peach season here so I settled for some nectarines, but once the Palisade peaches hit town, this dish will be even better. You can serve the fruit right off the grill so the 'snow' melts quickly into a sauce, or do them ahead of time and serve them room temperature to enjoy the icy coconut as it melts in your mouth. - savorthis
Food52 Review: At first, I was skeptical. The mint was understandable, but basil with coconut? I gave it a try. The result was a fully flavored, delicious summer dessert that disappeared from the plates in zero time. The aromatic “snow” was the revelation on coconut earth! The “snow” melts quickly but had a better texture after 2 hours in the freezer and some stirring. I used coconut cream from scratch. I tried it also with apricots and peaches, but I think the best option is with nectarines. - Cookingly Yours
- 1/4 cup sugar
- 1/4 cup water
- 1 cup coconut milk (I used full fat)
- 2 tablespoons lime juice
- 2 tablespoons basil
- 2 tablespoons mint
- 4 nectarines (or peaches, apricots or bananas!)
- Neutral flavored oil
- Heat sugar and water until sugar has dissolved into a simple syrup. Cool. Mix 3 tablespoons of the simple syrup with coconut milk, lime, a pinch of salt, and 1 tablespoon each of the basil and mint. (And if you want a nice cocktail while you grill the fruit, muddle a couple lime halves with basil and mix with remaining simple syrup and tequila!)
- Pour the mixture into a 9 x 9-inch baking dish, cover and freeze. You can either stir with a fork every 15 minutes or so to get a finer crumble, or let the whole thing freeze and crack it into chunks. (It took a little over an hour for mine to set.) This can be made ahead.
- Heat a grill and be sure the grate is clean. Cut fruit in half, lightly brush with oil, and grill cut side down just until grill marks appear. Put on a plate (or bowl) and top with coconut snow. Garnish with basil and lime zest if desired.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Fresh Herbs
- This recipe was entered in the contest for Your Best Frozen Dessert
- This recipe was entered in the contest for Your Best Coconut