Ingredients

For the condensed coconut milk:

1 13.5 can full-fat coconut milk

2 tablespoons granulated sugar (or sweetener of your choice)

For the coffee granita:

2 cups plain cold brew concentrate (or chilled strong coffee)

1 cup water

3/4 cups granulated sugar

Instructions

To prepare the condensed coconut milk:

1. Bring the coconut milk to a boil in a small saucepan over medium-low heat. It will bubble when it boils so keep a close eye on it.
2. Add the sugar and stir to dissolve.
3. Reduce the heat to low and simmer for about an hour. The mixture will reduce by about half and will start to thicken.
4. Transfer to a heat-proof container and chill in the refrigerator. The condensed milk will continue to thicken as it cools.

To prepare the granita: 

1. Add the cold brew concentrate to a medium bowl.
2. In a small saucepan, combine the water and sugar and heat over low only until the sugar has dissolved.
3. Add the sugar syrup to the cold brew concentrate and mix well. Refrigerate for about an hour, until cool.
4. Pour the mixture into a 13x9 inch baking pan (metal will promote faster freezing than glass) and place in the freezer. After an hour, run a dinner fork through the mixture to break up any ice crystals that have started to form. Repeat every 30 minutes for the next 2-4 hours, until granita is fully frozen into fluffy crystals. You can keep it in the freezer until you're ready to serve and fluff again with a fork just before serving.

To serve: 

1. Portion granita between the serving vessels of you choice (fancy cocktail or wine glasses work great here).
2. Drizzle with condensed coconut milk.
3. Enjoy!