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
Instructions
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<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>