Piña Colada Granita 6.000

Deb Lindsey for The Washington Post; ice sculptures by Ice Lab Ice Sculptures

Jul 16, 2014

This granita is a pleasing, bright yellow color. Its bit of jalapeño lends a nice note of spiciness. The addition of dark rum turns the ice into a slushy summertime cocktail.

Plastic food storage containers with lids work well for freezing granitas, but you can also use nonreactive metal containers such as shallow baking pans. Choose the correct size; you don’t want the liquid to be more than 1 inch deep or the granita will take much longer to freeze.

Make Ahead: Granita is best served when it is ready, but it can be made up to a week in advance and fluffed/scraped with a fork before serving. The granita needs at least 3 hours' freezing time. Fluff/scrape with a fork before serving.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings; makes 4 cups

  • 1 1/2 pounds fresh pineapple flesh (from 1 medium cored pineapple), cut into 2-inch chunks
  • 1 cup cream of coconut
  • 1/2 cup coconut water
  • 1 tablespoon fresh lime juice
  • 1 teaspoon rum extract
  • 1/2 teaspoon coconut extract
  • 1/2 medium jalapeño pepper, seeded and sliced
  • 1 teaspoon fresh thyme leaves
  • 6 ounces Myers's rum (optional)
  • 6 pineapple leaves, for garnish (optional)
  • 6 maraschino cherries, for garnish (optional)


Combine the pineapple, cream of coconut, coconut water, lime juice, rum extract, coconut extract, jalapeño and thyme in a blender; puree on high speed for 1 minute.

Strain the liquid into a shallow container through a fine-mesh strainer or chinois, using the back of a spoon to press out all of the liquid. Discard the solids. Cover and freeze for about 1 hour, until the mixture is slushy around the edges. Stir with a fork, then return to the freezer and repeat the stirring every 30 minutes for the next 2 hours or so to create texture/crystals.

To serve, pour an ounce of rum, if using, into each cocktail (martini) glass. Fluff the granita with the tines of a fork, then scoop it into the glasses. Garnish each serving with a pineapple leaf and a maraschino cherry, if using. Serve right away.

Rate it

Recipe Source

From food writer and former chef David Hagedorn.

Tested by David Hagedorn.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.