Let It Snow {In My Freezer}

I grew up in South Florida. Christmas around here was never synonymous with Winter Wonderland. {Which is probably a good thing since we'd have to wear our entire Floridian wardrobe all at once in order to stay warm if the mercury ever dropped below 50.}

I vividly recall spending many a Christmas in shorts and tank tops. It was not uncommon for my Mom to crank the A/C down super low on Christmas day to help us get into the holiday spirit {Read: Allow us to wear Christmasy flannel pj's without having heat stroke.}You do whatcha gotta do.

Even though my holiday memories consist more of palm trees and tropical breezes than snowmen and warm woolen mittens, I can definitely appreciate the magic of a white Christmas. There is something surreal and enchanting about seeing the world draped in a glistening blanket of white.

Two weeks ago, Steve surprised me with a trip to NYC, and we were able to take in all the holiday sights around the city: the tree in Rockefeller Plaza, the window displays on 5th Avenue, the decorated lobby of The Plaza Hotel, and even the Rockette's Christmas show {Amazing!!}. One of the best parts was getting to bundle up and get a little dose of that nip in the air. No snow... but certainly weather more conducive of warm, fuzzy holiday activities.

Now that our trip is over, we're back to 80-something degree weather {which is lovely, but not very Christmasy}. My tree is up, the holiday baking is going full force in the kitchen, but we're missing just one thing... snow!

But since I'm no stranger to Florida Christmases, I won't hold my breath. There may be no cold, white, magical stuff on the ground outside, but there is some right in my very freezer.

Coconut Granita with Coconut Wafers. Who needs flurries?!

Sweet, tropical, delicious... no scarves, mittens, or coat needed.

Whether your holiday season is balmy or blizzardy, you'll want to give this a try.

Coconut Granita with Coconut Wafers
From Rachael Ray.com

6 tablespoons unsalted butter, melted

1 1/3 cups granulated sugar

2/3 cup plus 1/2 cup sweetened shredded coconut

1/3 cup all-purpose flour

Pinch salt

3 egg whites

2 tablespoons confectioners’ sugar, for sifting {optional}

One 14-ounce can light coconut milk

For Wafers

1. Position a rack in the center of the oven and preheat to 350°. Line 3 large baking sheets with parchment and brush the parchment with 2 tablespoons melted butter. In a medium bowl, whisk together 2/3 cup granulated sugar, 2/3 cup coconut, the flour and salt. Stir in the egg whites, then the remaining 4 tablespoons melted butter, until smooth. Using a teaspoon, drop the batter about 2 inches apart onto the prepared pans (the batter will spread).
2. Bake the wafers 1 pan at a time until 1/2 inch of their borders is golden-brown, 9 to 10 minutes. Slide the parchment onto a rack to cool completely. Sift the wafers lightly with the confectioners’ sugar.

For Granita

1. Place a 9-inch square cake pan or baking dish into the freezer to chill. In a small saucepan, bring 2 cups water and the remaining 2/3 cup granulated sugar and 1/2 cup coconut to a simmer over medium-low heat, stirring to dissolve the sugar. Let simmer for 5 minutes, then remove from the heat and let steep for 20 minutes.
2. Pour the coconut liquid through a fine strainer set over a medium metal bowl and press firmly on the solids (you will have about 2 cups syrup). Discard the solids. Stir the coconut milk into the syrup and refrigerate until cold, about 30 minutes. (Alternatively, let the mixture cool quickly by setting the bowl in a larger bowl filled with ice water and stirring it for about 8 minutes.)
3. Pour the coconut mixture into the chilled pan and freeze for 1 1/2 hours. Using a fork, quickly stir any frozen crystals from the edges to the center of the pan. Repeat the stirring process every hour or so until the mixture is well frozen into crunchy flakes, up to 5 hours.
4. To serve, freeze 8 dessert bowls or plates until chilled. Scoop the coconut granita into the center of each bowl and serve with the wafers.