Raspado de Coco
From Season 9, Mexico: One Plate At A Time
Makes 8 servings
2 ½ cups unsweetened natural coconut water
¾ cup plus 1 tablespoon sugar
½ teaspoon salt
A 13.5-ounce can unsweetened coconut milk
1 ½ cups Jamaica Syrup (see recipe)
Handful of orange segments or pomegranate seeds (optional)
In large (4-quart) saucepan set over medium heat, heat the coconut water, sugar and salt. Stir until the sugar dissolves. Remove from the heat and whisk in the coconut milk.
Pour the hot liquid into a 9-inch square baking dish, and gently place in the freezer. Stir every 10 minutes or so, until ice crystals start to form. Allow to freeze completely.
Once the raspado is completely firm, shave the ice with a large fork or spoon, and scoop a generous portion into martini glasses or dessert bowls. Drizzle the Jamaica Syrup over the top and garnish with optional orange segments or pomegranate seeds. Serve immediately.