Coffee granita with Coconut whipped cream
A match made in heaven
Published originally on my blog on 29 June 2014
This week has been a shitty week for so many reasons, I’m thrilled it’s over and done with. All’s well that ends well but some scars are still there.
A sweet thing in my belly will make me forget many things and this granita is doing its best to accomplish that.
You know how when you make ice cream you seek that smoothness, that soft mouth-feel and richness? You know, the one that makes you eat one scoop after another without consideration of the consequences.
With granita you need almost the opposite. You need a crunchy, almost squeaky texture with the ice crystals bursting in your mouth when you bite into them, releasing their refreshing juices and, hopefully, intense flavor.
When you have a granita that also disguises as your daily coffee then it’s not only delicious and tempting but also extremely dangerous. “It’s just coffee, let’s have one more, let’s put some extra coconut whipped cream on top”. Because, yes, the best thing to serve this coffee granita with is coconut whipped cream which, if you are not already aware of, is the best thing ever.
Coconut whipped cream is coconut cream whipped to a billowy perfection. You put a can of coconut milk in the fridge overnight and miraculously, the cream (fat) separates from the coconut water. You scoop out the cream, whip it together with some icing sugar and vanilla, and that’s it. As simple as that.
The coffee granita topped with coconut whipped cream and some dark chocolate shavings is like a luxurious icy cappuccino, with the strong flavor of coffee, with the Kahlua intensifying it, adding sweetness and a burst of alcohol, and the creamy, thick coconut whipped cream giving an exotic touch to it all.
It’s the best dessert to serve after dinner and it’s perfect for a crowd; unfussy in preparation, easy to serve, and totally delectable.
I also love serving the coconut whipped cream with this chocolate mousse made with coconut milk.
Coffee granita
I used 100% Arabica which is one of the best types of coffee and is considered to be the first one that was ever cultivated. Use whichever type of coffee beans you enjoy. Freshly ground coffee is superior both in taste and fragrance so if you have the chance to buy it, then do so instead of using a packaged, ground one from the super-market.
I ground the whole coffee beans and prepared the coffee in a French press. The heady aroma of freshly-brewed coffee is tantalizing. Make sure to prepare your coffee strong, not weak, as its taste will get lost when frozen.
