Method
1
Warm the scone : Preheat oven to 300°F and warm the coconut scone for 3-4 minutes until just heated through
2
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
3
Toast coconut : In a dry pan, lightly toast shredded coconut for 1-2 minutes until golden brown
4
Assemble the base : Place warm scone in a shallow bowl or dessert plate
5
Add ice cream : Place 2 generous scoops of vanilla ice cream on top of the warm scone
6
Create the affogato : Slowly pour the hot coconut-infused espresso over the ice cream, allowing it to melt slightly
7
Garnish : Sprinkle toasted coconut and dust with powdered sugar. Serve immediately
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
