Ingredients
1 can Mango Punch frozen concentrate, mixed with 2 cans water
2-200mL tetra boxes ofTropical Orange 100% Juice.
Coconut Cream
1/4 cup sugar
1/4 cup water
1 1/4 cups coconut water
1 cup canned coconut cream
Preparation
Stir together the orange juice, mango punch and water. Pour into large shallow glass baking dish.
In small saucepan (or a small microwave bowl) heat water with sugar until dissolved. Whisk together with coconut water and coconut cream. Pour into shallow glass baking dish.
Place both dishes in the freezer for 2 hours. Remove from freezer, scrape edges and mix with a fork. Return to freezer, scraping every hour until no liquid remains, 6-7 hours total. Layer fruit granita on bottom of glass, followed by coconut mixture, and another layer of fruit granita on top. Garnish with tropical fruit.
