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Sumac-white chocolate trail mix

25 minute

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Grilled baby cabbage with furikake

35 minutes

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Green potato salad

35 minutes

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Best-ever guacamole

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Jamaican-style oxtail stew

2 hours 30 minutes

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45 minutes

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Grilled BBQ cabbage

30 minutes

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25 minutes

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Refined-sugar free pineapple frozen yoghurt

15 minutes

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20 minutes

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Coconut recipes

Vegan litchi granita

Vegan litchi granita

By Abigail Donnelly

Serves Makes 2 cups

Difficulty Easy

Prep Time 5 minutes, plus 6 hours’ freezing time

Ingredients

For the granita:

1 x 565 g litchis, with syrup
1 x 400 ml can coconut cream
2 limes, zested and juiced

For the litchis

1. x 565 g can litchis, drained and litchis frozen (syrup reserved)
Woolworths cultured coconut cream

Method

1. To make the granita, blend the ingredients, including the syrup from the second can of litchis, and pour into a tray. Freeze until solid. Once frozen, scrape with a fork.

2. Spoon the cultured coconut into glasses, top with a few frozen litchis, the granita and garnish with lime zest.

Cook's note: Make the granita the day before so it’s easier to flake.

Find more ice cream recipes here.

Photographs: Myburgh du Plessis
Production: Abigail Donnelly
Food Assistant: Bianca Strydom

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Sumac-white chocolate trail mix

Grilled baby cabbage with furikake

Green potato salad

Best-ever guacamole

Jamaican-style oxtail stew

Hake fishcakes

Grilled BBQ cabbage

Individual malva puddings

Refined-sugar free pineapple frozen yoghurt

Potato rosti and duck rashers breakfast

Three-ingredient sorbet sandwiches

Vegan litchi granita

Vegan litchi granita

Ingredients

Method