Lime coconut chilli pineapple granita
Serves 6 Prep 15 mins plus 4 hrs freezing
✔ gluten free ✔ dairy free
½ pineapple (see Cook’s tip)
500ml lemon & lime sorbet
ice-cream
Zest and juice of 1 lime
½ teaspoon chilli flakes
¼ teaspoon sea salt flakes
1 cup coconut yoghurt, to serve
Leaving a 2cm border, cut between pineapple flesh and skin. Cut out core, discarding. Cut flesh in a cross hatch pattern, then scoop out with a spoon into a food
