Espresso Granita with Coconut Cream (Dairy-Free)
A refreshing and dairy-free Italian-inspired breakfast treat. This espresso granita is simple to make and perfectly paired with creamy coconut topping.
Ingredients
- 4 cups Strong Brewed Espresso
- 1/2 cup Sugar
- 1 can Unsweetened Coconut Cream
- 1/2 teaspoon Vanilla Extract
- 2 tablespoons Chocolate Shavings (optional)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a saucepan, combine the espresso and sugar. Heat over medium heat, stirring until the sugar is dissolved. Remove from heat and let cool slightly.
- 2Pour the espresso mixture into a shallow dish (such as a baking pan).
- 3Place the dish in the freezer and freeze for 2-3 hours, scraping with a fork every 30 minutes to break up the ice crystals.
- 4While the granita is freezing, prepare the coconut cream: In a bowl, whisk together the coconut cream and vanilla extract until smooth and slightly thickened.
- 5To serve, spoon the espresso granita into glasses and top with a dollop of coconut cream. Garnish with chocolate shavings (if using).
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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