Recipe: Coconut affogato

Who doesn’t like affogato? Besides people who don’t like coffee. Or ice cream. Or cold coffee. Well, you get my point.

Because I have no desire of consuming regular ice cream any time soon (the dairy and sugar combo just kill me), I’ve been making my affogato with frozen coconut cream. I haven’t added any extra flavourings yet but I suspect it would be equally delicious with a dash of vanilla or almond essence, or a sprinkle of cinnamon.

Coconut affogato
Yield: 2 servings

Coconut affogato


  • 1 can coconut milk
  • 2 – 4 shots espresso


  1. Put the can of coconut milk in the fridge overnight.
  2. Open the can carefully (do not shake it!) and scoop the solidified top layer of cream out of the can. Reserve the liquid for curries, etc.
  3. Give the cream a quick whisk with the spoon you used to scoop it, divide in two portions and place in small containers, ice cube trays, plastic bags or cling wrap (I use silicone egg poachers). Chuck them in the freezer until completely frozen.
  4. Prepare the espresso with your weapon of choice (I’m using a press these days) and pour over the frozen coconut cream.

4 thoughts on “Recipe: Coconut affogato

  1. this sounds yummy for such a simple recipe and that coconut cream idea sounds interesting!

  2. Ooooh, now this I’d like to try. I love an affogato, even though I rarely have them, but with frozen coconut cream I’d be in heaven. Nice one, Gaby!

  3. what a great idea to use silicone egg poachers. Saves the hassle of forming the perfect quinelle!

  4. Ice cream and coffee are such an amazing combination – I love your idea of using the coconut cream – it would be sooo creamy and good!

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