Recipe for Pineapple Coconut Granita:
Prep time: 10 minutes (plus 12 hours for freezing)
Cook time: 0 minutes
2 - 16 oz. cans of sweetened cream of coconut
1 - 46 oz. can of pineapple juice
Juice of 1 lemon
¼ cup dark rum
10-12 oz. (approximate) pound cake, cut into 8 slices
8 Tablespoons (1/2 cup) dark rum for sprinkling on the pound cake (optional)
2 mangoes, peeled, pit removed and diced
3 kiwi, peeled and diced
1. Mix the cream of coconut, pineapple juice, lemon juice, and rum.
2. Pour mixture into a 9 x 13 glass baking pan and place in freezer. It will take a good 12 hours for it to freeze. Several times as it is freezing, stir it well with a fork.
3. To make into a sundae, place each slice pound cake in a serving bowl. Sprinkle each slice with 1 Tablespoon of rum if desired. Top with fruit and granita. Serve immediately.
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