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Boozy Watermelon Granitas with Coconut Whipped Cream

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  • 4 cups fresh cubed watermelon
  • 4 tablespoons granulated sugar
  • 1/4 cup coconut rum
  • 1 (14-ounce) can of full-fat coconut milk, refrigerated overnight


  • Add the watermelon to a blender and blend until completely pureed. Strain the mixture through a fine mesh sieve over a measuring cup and use a spoon to press every last bit of liquid out of the watermelon pulp.
  • Add the watermelon juice and sugar to a small saucepan over medium heat. Stir constantly until the sugar dissolves and once the liquid comes to a boil, turn off the heat. Pour the juice into a 9×13-inch baking dish and whisk in the rum. Freeze for 4 hours then use a fork and scrape the mixture into small icy bites. Freeze again and repeat the scraping one or two more times withint the next two hours or so.
  • When ready to serve, open the can of cold coconut milk and discard (read: use it for something else, don’t pitch it!) all of the liquid. Scoop the cream into the bowl of an electric mixer and beat on high speed with a whisk attachment until peaks form, about 2 minutes. If desired, you can sweeten your coconut whipped cream with a little sugar. Serve the granitas by layering a spoonful of the whipped cream, the granitas and more whipped cream. Add a spring of mint if you wish!
  • Note: you can obviously use regular whipped cream if you wish and a different booze too!


[inspired by smitten kitchen]

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