A delightful twist on the classic Italian affogato, featuring a warm coconut scone topped with vanilla ice cream and drowned in rich espresso. This dessert-meets-coffee experience combines the buttery texture of a fresh scone with the creamy contrast of ice cream and bold coffee – perfect for an indulgent afternoon treat.
MethodEspresso
Prep time15
Coffee18g
Water36ml
Grind sizeFine
Water temp200°F
Preparation Instructions
- Warm the scone: Preheat oven to 300°F and warm the coconut scone for 3-4 minutes until just heated through
- Prepare espresso: Grind coffee beans to fine consistency and pull a double shot (36ml). Add 2-3 drops of coconut extract to the hot espresso
- Toast coconut: In a dry pan, lightly toast shredded coconut for 1-2 minutes until golden brown
- Assemble the base: Place warm scone in a shallow bowl or dessert plate
- Add ice cream: Place 2 generous scoops of vanilla ice cream on top of the warm scone
- Create the affogato: Slowly pour the hot coconut-infused espresso over the ice cream, allowing it to melt slightly
- Garnish: Sprinkle toasted coconut and dust with powdered sugar. Serve immediately