Cool, creamy, and naturally sweet, this Ultra Coffee Coconut Granita recipe is the perfect make-ahead treat. Made with Peet’s Ultra Coffee Concentrate, coconut water, maple syrup, and a drizzle of rich coconut cream, it’s a refreshing, plant-based dessert that blends icy texture with a hint of tropical flavor.
Easy to prepare and freezer-friendly, this coffee granita is a light-yet-indulgent way to enjoy coffee as an elegent dessert or frozen pick-me-up.
Ultra Coffee Coconut Granita Recipe
Serves 5–6
Ingredients
For the granita:
2 cups coconut water
2 tablespoons Peet’s Ultra Coffee
2 tablespoons maple syrup
For the coconut cream:
1 can full fat coconut milk
1/2 cup sugar
Directions
- For the granita: stir together the coconut water, Ultra, and maple syrup until well combined. Pour into a ceramic or glass 8x8 baking dish.
- Freeze, stirring every 30-45 minutes for 4 hours, allowing crystals to form. Depending on the size of your baking dish it may take more or less time.
- For the coconut cream: stir together the coconut milk and sugar in a small/medium pot over medium heat until the sugar is dissolved and move to low heat for 10-15 or until the cream is thickened to your desired consistency. Let sit to cool and store extra in the fridge for up to 7 days.
- To serve: scoop about half a cup of granita into a serving bowl and drizzle with cooled coconut cream.