1/2 cups coconut milk
1 tablespoon water, or as needed (optional)
1/4 cups white rice flour
2 cups shredded unsweetened coconut
1 teaspoon salt
1 tablespoon white sugar, for sprinkling (optional)
1. Preheat oven to 375 degrees F (190 degrees C). Spray mini-muffin pans with cooking spray.
2. Mix together the coconut milk with the water in a mixing bowl. Stir in white rice flour, shredded coconut, and salt. Spoon the mixture into the prepared mini muffin cups, and sprinkle with sugar if desired.
3. Bake in the preheated oven until the tops are golden brown and crusty, about 30 minutes.
1 cup coconut water
2 tablespoons agave
3 cups kiwi puree (about 12)
Stir together the coconut water and agave. Peel and coarsely chop kiwi. Puree in a blender. Stir into water mixture. Pour into a 13 x 9 inch metal baking pan. Freeze until edges are icy, about 30 minutes. Using a fork, stir icy edges into the middle of the pan. Repeat every 20-30 minutes until mixture is frozen and looks like flaky crystals, about 1 1/2 hours. Keep covered in the freezer until ready to serve. Use a fork to scrape granita into bowls and serve.
Nami♡
