This 2-Ingredient Recipe Is My Favorite Summer Dessert

As I’ve gotten older (and frankly, busier), I’ve started leaning into the simpler things. Whereas I used to think the mark of a good dessert was spending a great deal of time on it, I’ve learned to really appreciate simple, quick desserts with just a few ingredients. Don’t get me wrong: as a baker, I still love a big project, but especially in the warmer summer months, easy desserts like this pineapple granita hit the spot.

I’ve loved the combination of pineapple and coconut since I had my first sip of a (virgin) piña colada that my dad made for me when I was in middle school. The combination of bright, punchy pineapple and sweet, creamy coconut is undeniably satisfying and refreshing. This two-ingredient pineapple granita captures those flavors in a quick summer dessert.

Easy Freeze-y

In summers past, you might have come across Frankie Gaw’s viral shaved fruit ice videos in which he grates frozen fruit on a microplane into a bowl and tops it with sweetened condensed milk and toppings. If you tried Frankie’s version and loved it, think of this recipe as the big batch version of that.

Similar in preparation to Editorial Director Laurel Randolph’s watermelon granita, this recipe pulses frozen pineapple in a food processor until fluffy and powdery, then spoons it into chilled serving glasses. It gets topped with a generous drizzle of cream of coconut. The result is a super refreshing treat that’s perfect for summer and tastes just like a piña colada.

Tips for Making My Pineapple Granita

• Start Fresh: For the best flavor, use fresh pineapple and freeze it. You can use 12 ounces of already-frozen pineapple in place of fresh pineapple, but the flavor won’t be as vibrant.
• Prep Ahead: The fresh pineapple can be frozen and stored for up to 1 month. After freezing the pineapple cubes solid, transfer them to a zip-top bag, squeeze the air out, seal, and keep them in the freezer for whenever you want to make this treat.
• Don’t Overfill the Food Processor: You don’t want the food processor to be full when you add the pineapple to it. Filling the bowl about halfway (this works well in a 7-cup food processor) is the sweet spot—the pineapple has room to move without becoming compact, but has enough to keep moving.
• Cream of Coconut Swap: If you can’t find cream of coconut or want something sweeter, you can use sweetened condensed coconut milk. Whereas the cream of coconut really sinks into and becomes one with the granita, condensed milk firms up once it hits the frozen pineapple fluff, like hot fudge on ice cream.

How To Make My 2-Ingredient Pineapple Granita

To make three to four servings, you’ll need:

• 1 small, ripe pineapple or 12 ounces frozen pineapple (fresh has the best flavor!)
• 1/2 to 3/4 cup cream of coconut from 1 (15-ounce) can (such as Coco Lopez), shaken or stirred well, plus more as desired

Trim the ends off the pineapple and cut off the skin. Core the pineapple and cut it into 1-inch cubes. Measure out 2 1/2 cups (about 12 ounces) pineapple cubes, using the rest for another purpose (or make a double batch of this recipe!).

Line a rimmed baking sheet with parchment paper. Arrange the pineapple cubes in a single layer on the baking sheet. Place in the freezer and freeze until the pineapple cubes are frozen solid, at least 2 hours. Place 4 serving glasses or bowls in the freezer to chill as well. Alternatively, use store-bought frozen pineapple.

Working quickly so it doesn’t thaw, transfer the frozen pineapple to the bowl of a food processor fitted with the blade attachment. If using a food processor with a capacity less than 7 cups, do this in batches, filling the bowl of the processor about halfway. Pulse the frozen pineapple, scraping every 10 to 15 pulses, until it is broken down to a very fine, fluffy texture, 30 to 40 (1-second) pulses. Use a fork to fluff the mixture lightly.

Spoon the pineapple fluff into the chilled glasses. Drizzle each serving with 2 to 3 tablespoons of cream of coconut, or to taste. Serve immediately, drizzling with more cream of coconut as desired.

Leftover pineapple granita can be stored in an airtight container in the freezer for up to 2 weeks. Do not pack into the container. For the best texture, pulse the leftover granita several times in a food processor until it is fluffy again before serving.