This dark and bittersweet coffee granita is refreshingly crunchy and exciting to eat. Serve with a dollop or two of billowy whipped cream, and devour with a teaspoon.
2 cups hot brewed Mt Atkinson coffee
1/2 cup coconut sugar
1 tsp pure vanilla extract
Combine the coffee, coconut sugar and vanilla in a small saucepan over low heat. Stir for 1-2 minutes, or until the sugar has dissolved. Remove from the heat and allow to cool until lukewarm.
Pour the coffee into a shallow dish or container, and pop in the freezer. You want the coffee to be about 1-2 cm deep in the dish. Every hour or so, coarsely fork through the mixture to break it up into crystals. You'll need to do this 3-4 times until it turns into glassy shards.
To serve, layer the granita with whipped cream.