Ingredients

  • Serves 8-10 people
  • espresso granita:

    500 ml hot espresso coffee

  • 100 g granulated sugar

  • 1 pinch ground cinnamon

  • 125 ml cool water

     

  • coconut cream:

    400 ml coconut milk

  • 32 g icing sugar (sifted)

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Recipe Courtesy of
Anna Olson

Episode 5: Espresso Granita with Coconut Cream

This iced treat is immensely refreshing on a hot day.
  • Easy
  • 180 min
  • 10 min
  • 10 min
  • 2 steps
  • 6 Ingredients
  • Easy
  • 2 steps
  • 6 Ingredients
  • 180 min
  • 10 min
  • 10 min

Instructions

  1. Prepare granita

    • For the granite, stir the coffee, sugar and cinnamon in a dish that has a tight lid and stir in the water.
    • Cover and freeze until firm, overnight. If you can, give the granita a stir after 3 hours (but it’s not critical).


  2. Prepare coconut cream

    • For the coconut cream, chill an unshaken tin of coconut milk overnight, and chill a glass or metal bowl for 30 minutes before whipping the cream. 
    • Open the tin without shaking it, and spoon the cream from the top into the chilled bowl. 
    • Whisk the cream with the icing sugar by hand or with electric beaters until fluffy (it won’t be as airy as conventional whipping cream, but it will still be fluffy). Chill this until ready to serve.


Plate and Serve!

To serve, use a fork to scrape up granules of granita and scoop them into small serving glasses. Top each with a dollop of coconut cream and serve immediately.

Plate and Serve!

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Ingredients
  • Serves 8-10 people
  • espresso granita:

    500 ml hot espresso coffee

  • 100 g granulated sugar

  • 1 pinch ground cinnamon

  • 125 ml cool water

     

  • coconut cream:

    400 ml coconut milk

  • 32 g icing sugar (sifted)

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