Espresso Granita With Coconut Cream Recipe

Cooking Directions

• STEP 1.Brew a strong espresso and stir in sugar until dissolved.
• STEP 2.Pour the espresso mixture into a shallow dish and freeze for 1 hour.
• STEP 3.Scrape the frozen mixture with a fork to create a slushy texture.
• STEP 4.Return the dish to the freezer and repeat the scraping process every 30 minutes for 2-3 hours.
• STEP 5.For the coconut cream, whisk together coconut milk, sugar, and vanilla extract until smooth.
• STEP 6.Serve the espresso granita with a dollop of coconut cream on top.

Cooking Tips

• Make sure the espresso is strong for a bold flavor.
• Adjust the amount of sugar according to your preference.
• Garnish with chocolate shavings or a sprinkle of cocoa powder for added flavor and presentation.

Storage and Serving

• The espresso granita can be stored in the freezer for up to 3 days.
• Before serving, let the granita sit at room temperature for a few minutes to soften slightly.
• Serve the granita with the coconut cream immediately.