Why it works: Avocado and coconut share more aroma than cooks usually use. They rank in the top 4% of all ingredient pairs, and 73 recipes mention both. Both carry gamma-nonanolactone, which smells coconut, creamy. The science ↓
The recipe
Serves 6Ingredients
Directions
Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.
Put the avocado, lime juice, coconut milk, agave nectar, stevia powder and sugar into a blender. Blend until completely smooth, about 1 minute.
Pour the mixture into a shallow 9-by-13-inch (23-by-33 cm) metal or glass pan and cover it.
Freeze for 1 hour, until the edges begin to firm up.
Scrape the frozen edges into the center and stir with a fork to break up the ice crystals.
Repeat the scraping and stirring every 30 minutes for 3 to 4 hours, until the granita is fully frozen and flaky.
Scoop into chilled glasses and serve right away.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Avocado + coconuttop 4% of all pairsAroma overlapstrongMentioned together73 recipes
Shared aroma: gamma-nonanolactone (coconut, creamy).
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Avocado + limetop 1% of all pairsAroma overlapstrongMentioned together1,117 recipes
Shared aroma: trans-2-hexenal (green, leafy).
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Lime + agavetop 3% of all pairsAroma overlapmoderateMentioned together134 recipes
Shared aroma: coumarin (sweet, hay).
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Lime + coconuttop 3% of all pairsAroma overlapmoderateMentioned together936 recipes
Shared aroma: nonanal (fat, citrus).
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Coconut + agavetop 3% of all pairsAroma overlapmoderateMentioned together162 recipes
Shared aroma: coumarin (sweet, hay).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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