[{"type":"span","children":[{"text":" Join now"}]}]

Get up to 50% off*!

*On Core & Premium 12 plans only. Offer ends 08/12/23. See terms.
Get up to 50% off*!
Join now
Photo of Passionfruit granita with coconut tuiles by WW

Passionfruit granita with coconut tuiles

Total Time
4 hr 30 min
10 min
20 min
Crisp coconut cookies with passionfruit granita



¾ cup(s), (180ml), pulp

Freshly squeezed orange juice

1 cup(s), (250ml)

Shredded or desiccated coconut

¼ cup(s), (10g), moist

Caster sugar

2 tbs

Plain flour

1½ tbs


1 medium, separated


  1. Combine the passionfruit and orange juice in a bowl. Pour into a 26cm x 16cm (base measurement) metal baking tray. Freeze for 1 hour. Use a fork to roughly break up the granita. Return to freezer. Repeat 3 times or until the mixture resembles coarse ice crystals. Freeze until ready to serve.
  2. To make tuiles, preheat oven to 180°C. Line 2 baking trays with baking paper.
  3. Process the coconut, sugar, flour and a pinch of salt in a food processor until mixture resembles fine breadcrumbs. Using electric beaters, beat egg white in a clean, dry bowl until soft peaks form. Stir the coconut mixture and egg yolk into the egg white. Spoon 4 level teaspoons of mixture, 5cm apart, onto 1 prepared tray and smooth into 7cm-diameter discs. Bake for 6 minutes or until golden. Working quickly, place tuiles over a rolling pin to cool and harden into shape. Repeat with remaining batter to make 24 tuiles.
  4. To serve, roughly scrape the granita with a fork to break up. Divide the granita between 8 cocktail glasses and serve each with 3 coconut tuiles.


For an adults-only version, top each glass of granita with 2 teaspoons of dark rum. As it melts it turns into a delicious cocktail.