Coconut affogato
This version of affogato uses frozen coconut cream instead of ice cream.
Servings 2
Ingredients
- 1 can coconut milk
- 2-4 shots espresso
Instructions
- Put the can of coconut milk in the fridge overnight.
- 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.
- 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.
- Prepare the espresso with your weapon of choice (I'm using a press these days) and pour over the frozen coconut cream.