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Rooibos Tea Granita With Coconut Pudding


Geoffrey Zakarian

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This dish is a sweet way to end a hot summer evening and packs a punch of antioxidants. Rooibos tea is caffeine-free and may reduce inflammation in the gut, just like pineapple juice. During a flare, skip or reduce the sugar.

Yield: 2 servings


  • 2 cups water

  • 2 tea bags or 2 2/3 teaspoons rooibos tea

  • ½ cup pineapple juice

  • 1 tablespoon sugar

  • 1 cup coconut pudding, store bought is fine

Method of Preparation:

1. Heat the water, tea, juice, and sugar in a small sauce pan. Allow the tea to steep for 6 minutes.

2. Strain the tea and place into a shallow pan and into the freezer. 

3. As the tea begins to freeze, scrape with a fork every so often to create a “snow”.

4. When all of the tea is scraped, you have the granita. Serve over a small dollop of the coconut pudding and serve for dessert.

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Medical Reviewers: Rachel Baer, RD, LD Last Review Date: Jun 8, 2016

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