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Watermelon and ginger granita with coconut yoghurt

Australian Gourmet Traveller fast recipe for watermelon and ginger granita with coconut yoghurt.

By Lisa Featherby
  • 10 mins preparation plus freezing
  • Serves 6
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Watermelon and ginger granita with coconut yoghurt
Granita demands very little active cooking time. Prepare it the day before so it can freeze overnight. You'll find coconut yoghurt in delicatessens, but regular yoghurt works just as well - we just love the combination of coconut, watermelon and ginger.


  • 150 gm caster sugar
  • 15 gm ginger, finely grated
  • 900 gm watermelon, diced
  • 400 gm coconut yoghurt
  • 1 mini watermelon, cut into wedges


  • 1
    Stir sugar in 150ml boiling water in a bowl to dissolve (2-3 minutes) and add ginger.
  • 2
    Process watermelon and ginger syrup in a blender until smooth, then transfer to a large deep tray that fits in your freezer and freeze (at least 6 hours or overnight). Scrape watermelon ice into crystals with a fork and freeze again until required.
  • 3
    Spoon yoghurt into a piping bag without a nozzle and pipe into 6 chilled 300ml glasses, pile high with granita and serve with watermelon wedges alongside.