In a small saucepan, bring the sugar, water and lemongrass stalk to a boil. Reduce for 15-20 minutes or until thick and syrupy and only 1 cup of liquid remains. Leave to cool and allow the lemongrass to infuse into the syrup.

Meanwhile, remove the skin from the pineapple and cut into very thin slices. Dip the pineapple pieces in the sugar syrup and place on a greased, foil-lined tray and sprinkle with NOMU Sweet Rub. Place in the oven at 100°C for approximately 2 hours until crisp.

Remove the lemongrass stalk from the syrup and add the coconut milk, fresh coconut pieces, lime juice and zest. Mix well, pour into a metal baking dish and place in the freezer for approximately 4 hours. Every hour, using a fork, vigorously scrape the surface of the granita. After 4 hours, use a fork to shape the granita into small balls and place between the dried pineapple pieces. Serve immediately.

Tips: The granita must be frozen in a metal tray as this keeps it colder and at the correct consistency. Remember to break up the granita at hourly intervals during the freezing process as this breaks up the ice crystals before they fully set to give a better texture to your granita.