Oral Allergy Syndrome Friendly Vegan Coffee Granita

Total time4 hr 15 min

Prep time10 min

Cook time5 min

4.6

(20)

Oral Allergy Syndrome Friendly Vegan Coffee Granita

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
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.

Want the full recipe?

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