Ultra Coffee Coconut Granita

Christina Stork
2025-09-26T12:01:29-07:00

Enjoy a light, refreshing twist on coffee with this Ultra Coconut Granita recipe—frozen coffee crystals layered with maple-sweetened coconut and creamy drizzle.

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Cool, creamy, and naturally sweet, this Ultra Coffee Coconut Granita recipe is the perfect make-ahead treat. Made with Peet’s Ultra Coffee Concentrate, coconut water, maple syrup, and a drizzle of rich coconut cream, it’s a refreshing, plant-based dessert that blends icy texture with a hint of tropical flavor.

Easy to prepare and freezer-friendly, this coffee granita is a light-yet-indulgent way to enjoy coffee as an elegent dessert or frozen pick-me-up.

Ultra Coffee Coconut Granita Recipe

Serves 5–6

Ingredients

For the granita:

2 cups coconut water
2 tablespoons Peet’s Ultra Coffee
2 tablespoons maple syrup

For the coconut cream:

1 can full fat coconut milk
1/2 cup sugar

Directions

1. For the granita: stir together the coconut water, Ultra, and maple syrup until well combined. Pour into a ceramic or glass 8x8 baking dish.

2. Freeze, stirring every 30-45 minutes for 4 hours, allowing crystals to form. Depending on the size of your baking dish it may take more or less time.

3. For the coconut cream: stir together the coconut milk and sugar in a small/medium pot over medium heat until the sugar is dissolved and move to low heat for 10-15 or until the cream is thickened to your desired consistency. Let sit to cool and store extra in the fridge for up to 7 days.

4. To serve: scoop about half a cup of granita into a serving bowl and drizzle with cooled coconut cream.