Watermelon granita with Malibu cream

This refreshing recipe for watermelon granita with Malibu coconut cream creates a wonderfully cooling dessert that's perfect enjoyed with friends on a hot summer afternoon

  • 30 mins preparation
  • 24 hrs marinating
  • Serves 8
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  • 1 cup caster sugar
  • 1 cup water
  • 1.5 kilogram watermelon, skin and rind removed
  • 2 teaspoon lime juice
  • 1/4 cup chilled coconut cream
  • 1 or 2 tablespoons Malibu
  • mint sprigs


  • 1
    Stir caster sugar and water on medium heat to dissolve. Cool.
  • 2
    Purée watermelon in a food processor. Strain. Combine juice with sugar syrup and lime juice. Pour into a container, cover, then freeze overnight.
  • 3
    Combine chilled coconut cream and Malibu. Scrape granita into glasses. Serve with Malibu cream and mint sprigs.


  • Honeydew, rockmelon and watermelon are at their best in summer and early autumn.