Coffee Granita with Coconut Whipped Cream

Coffee Granita with Coconut Whipped Cream

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6 servings
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Prep Time

25 minutes + 2 hours to chill

Specialty coffee drinks are so popular, advertised at your local mall, airport, and office building appealing to teens, travelers, and workers, alike. What do you do when you’re craving a coffee treat, but don’t want all that sugar and artificial flavors you find in those popular coffee shop drinks? 

You make your own!

Our Coffee Granita with Coconut Whipped Cream is a perfect treat for a hot afternoon, dessert, or even to celebrate a special occasion with a loved one. You can feel good about this treat because there is no sugar! Typically, sweet treats and desserts contain sugar and refined grains which can spike your blood sugar and suppress your immune system. Our version uses only monk fruit as a sweetener. Monk fruit has a zero glycemic index and doesn’t spike your blood sugar. 

We sure do love our coffee! We love it so much it is the number one source of antioxidants in our diet. In a recent study, they found coffee can help reduce gut permeability, or leaky gut. Among its other benefits, studies show coffee decreases your risk for type 2 diabetes, lowers cancer risks, and improves mood and memory. Coffee can boost metabolism and sport performance, too. If you love the flavor of coffee, but would like less caffeine, feel free to use your favorite decaffeinated coffee in this recipe.

Coconut cream provides plenty of energy-boosting medium-chain triglycerides Limes contain vitamin C which supports a healthy immune system. The combination of lime and coconut provide a fresh, tropical flare. 

Cinnamon not only adds a slightly sweet, spicy flavor here, it also is anti-inflammatory as well as anti-viral, anti-bacterial, and antifungal. As a bonus, it also can reduce insulin resistance

Ingredients

Coffee Granita:

  • 4 cups cold brew coffee

Coconut Whipped Cream: 

  • 1 (14-ounce) can coconut cream, chilled in refrigerator overnight
  • ½ teaspoon vanilla extract 
  • ¾ teaspoon ground cinnamon
  • ⅓ cup powdered monk fruit 

Optional for serving:

  • Cacao nibs

Preparation

  1. Coffee Granita: The night before you want to serve the drink, place the canned coconut cream in the refrigerator and place the mixing bowl (from a stand mixer) in the freezer.
  2. Make the granita by pouring the cold brew into a shallow freezer-safe dish and transfer to the freezer for about 45 minutes to 1 hour or until the mixture begins to form crystals. 
  3. After an hour, run a fork through the ice to separate the crystals and return to the freezer. Repeat twice more in 30-minute intervals, returning the dish to the freezer after each time. 
  4. Coconut Whipped Cream: When the granita is ready, make the coconut whipped cream by removing the canned coconut cream from the refrigerator and the mixing bowl from the freezer. Scoop out the solid cream portion of the cream and place into the chilled mixing bowl. Using a stand mixer, mix on high until creamy, for about 10 seconds. Stop the mixer, scrape sides and add vanilla extract, cinnamon, and powdered monk fruit. Turn the mixer on low until incorporated, then increase speed until whipped.
  5. Remove the granita from the freezer, scrape into individual serving bowls, and top with coconut cream. Sprinkle with cacao nibs (optional).

Coffee Granita: The night before you want to serve the drink, place the canned coconut cream in the refrigerator and place the mixing bowl (from a stand mixer) in the freezer.

Make the granita by pouring the cold brew into a shallow freezer-safe dish and transfer to the freezer for about 45 minutes to 1 hour or until the mixture begins to form crystals. 

After an hour, run a fork through the ice to separate the crystals and return to the freezer. Repeat twice more in 30-minute intervals, returning the dish to the freezer after each time. 

Coconut Whipped Cream: When the granita is ready, make the coconut whipped cream by removing the canned coconut cream from the refrigerator and the mixing bowl from the freezer. Scoop out the solid cream portion of the cream and place into the chilled mixing bowl. 

Using a stand mixer, mix on high until creamy, for about 10 seconds. Stop the mixer, scrape sides and add vanilla extract, cinnamon, and powdered monk fruit. Turn the mixer on low until incorporated, then increase speed until whipped.

Remove the granita from the freezer, scrape into individual serving bowls, and top with coconut cream. Sprinkle with cacao nibs (optional).

Nutritional analysis (per serving): Calories: 127, Total Fat: 12.7g, Saturated Fat: 10g, Cholesterol: 0mg, Fiber: 0.5g, Protein: 1.8g, Carbohydrates: 2.8g, Sodium: 18.3mg, Sugars: 0.3g

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