Finally — a dessert that doesn’t require turning on the oven.
These boozy watermelon granitas are a welcome relief for hot days: bright, icy, and impossibly easy to make. Inspired by other classic granitas, this version pairs pureed watermelon with a touch of sugar and coconut rum, then finishes with a cloud of coconut whipped cream. The result is refreshingly light but indulgent enough to serve as a simple summer dessert or party treat.
Watermelon season is the perfect time to try this. Because watermelon sweetness varies, you can reduce the sugar if your melon is especially sweet. The coconut whipped cream (made from chilled full-fat coconut milk) adds a silky richness that contrasts beautifully with the icy granita. Together they create a dessert that’s simultaneously cool, creamy, and refreshing.
This recipe is forgiving and versatile: swap the coconut rum for another spirit, or use a different fruit base such as cantaloupe, honeydew, or berries. You can also use regular whipped cream if you prefer. For a mocktail-friendly version, omit the alcohol entirely and add a splash of lime for brightness.
Boozy Watermelon Granitas with Coconut Whipped Cream
4
Ingredients
- 4 cups fresh cubed watermelon
- 4 tablespoons granulated sugar (adjust to taste)
- 1/4 cup coconut rum (optional)
- 1 (14-ounce) can full-fat coconut milk, refrigerated overnight
Instructions
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Place watermelon cubes in a blender and puree until smooth. Strain the puree through a fine-mesh sieve into a measuring cup, pressing with a spoon to extract all the juice.
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Combine the watermelon juice and sugar in a small saucepan over medium heat. Stir constantly until the sugar dissolves. Once it reaches a simmer, remove from heat. Pour the mixture into a 9×13-inch baking dish, stir in the coconut rum, and place in the freezer.
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After about 4 hours, scrape the frozen edges with a fork to create coarse icy flakes. Return to the freezer and repeat scraping every 30–60 minutes one or two more times until the granita is fully flaky and frozen.
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To make the coconut whipped cream, open the chilled can and pour off the liquid (reserve it for smoothies if desired). Scoop the solid coconut cream into a mixing bowl and beat on high until soft peaks form, about 2 minutes. Sweeten lightly with sugar if you like.
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Serve the granita in bowls or glasses layered with coconut whipped cream. Garnish with mint if desired. Note: you can substitute regular whipped cream and use another spirit or omit alcohol entirely.
Notes
These granitas are endlessly adaptable — use different fruit purées or spirits, skip the alcohol for a family-friendly version, or add citrus zest for extra brightness. Perfect for summer gatherings, a light finish to a meal, or an easy frozen treat any time watermelon is in season.