Low Sodium Vegan Coffee Granita

Total time4 hr 15 min

Prep time10 min

Cook time5 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the granita

2 cups strong brewed coffee, hot
Starbucks French Roast 100% Arabica Dark Roast Ground Coffee Bag - 12 Oz Starbucks Pike Place Roast 100% Arabica Medium Roast Ground Coffee Bag - 12 Oz Dunkin Donuts Coffee Ground Medium Roast Original Blend - 12 Oz Maxwell House Medium Roast Original Roast Ground Coffee Canister - 30.6 Oz Dunkin Donuts Coffee Ground Medium Roast Decaffeinated Dunkin Decaf - 12 Oz
See all
⅓ cup organic cane sugar
¼ tsp vanilla extract
1 pinch salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the whipped coconut cream

1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
1 tbsp organic cane sugar
¼ tsp vanilla extract

For serving

1 tsp finely ground espresso or coffee, for garnish (optional)

Instructions

1
Combine the hot brewed coffee and 1/3 cup organic cane sugar in a medium saucepan over medium heat, whisking until the sugar is fully dissolved, about 2 minutes. Remove from heat and stir in 1/4 tsp vanilla extract and a pinch of salt.
2
Pour the coffee mixture into a 9x13-inch baking dish and let it cool to room temperature, about 20 minutes. Transfer the dish to the freezer.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!