Espresso Granita + Coconut Cream
3 cups hot espresso
1/4 cup maple syrup + 1 tbsp maple syrup
1 full fat can of coconut milk (refrigerate)
1 tsp vanilla extract
1 tsp cinnamon
sprig of fresh mint (optional)
First, be sure that your full-fat coconut milk is in the fridge chilling.
Mix the hot espresso (or very strong coffee works, too) and 1/4 cup maple syrup until completely combined.
Place the espresso mixture in a small, glass baking dish (I just used what I had on hand) and put it in the freezer.
After an hour or two, scrape the mixture with a fork. At first, the mixture will be slushy, but it is still important to scrape the mixture. This helps create the granita texture.
Check back every 1/2 hour to hour and scrape down the mixture.
In about 5 hours, the mixture will completely freeze.
To make the coconut whipped cream, pull the can out of the fridge and scoop out the thick, white part. It should have formed into a thick white cream in the fridge.
In a bowl, mix for about 4 to 5 minutes.
Add the cinnamon, vanilla, and 1 tbsp maple syrup.
Mix for 20 seconds.
Bring out some chilled glasses, champagne flutes, or the beautiful serving vessel of your choice.
Alternate big scoops of granita with scoops of whipped coconut cream.
Garnish with fresh mint and a dash of cinnamon!