Method
<h2>Preparation Instructions</h2>
<ol><li><strong>Warm the scone</strong>: Preheat oven to 300°F and warm the coconut scone for 3-4 minutes until just heated through</li><li><strong>Prepare espresso</strong>: Grind coffee beans to fine consistency and pull a double shot (36ml). Add 2-3 drops of coconut extract to the hot espresso</li><li><strong>Toast coconut</strong>: In a dry pan, lightly toast shredded coconut for 1-2 minutes until golden brown</li><li><strong>Assemble the base</strong>: Place warm scone in a shallow bowl or dessert plate</li><li><strong>Add ice cream</strong>: Place 2 generous scoops of vanilla ice cream on top of the warm scone</li><li><strong>Create the affogato</strong>: Slowly pour the hot coconut-infused espresso over the ice cream, allowing it to melt slightly</li><li><strong>Garnish</strong>: Sprinkle toasted coconut and dust with powdered sugar. Serve immediately</li></ol>
