Eosinophilic Esophagitis Friendly Vegan Coffee Granita

Total time4 hr 15 min

Prep time10 min

Cook time5 min

4.6

(20)

Eosinophilic Esophagitis Friendly Vegan Coffee Granita

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Ingredients

4 servings

For the granita

2 cups strong brewed coffee, hot
⅓ cup organic cane sugar
¼ tsp vanilla extract
1 pinch salt

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.

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