Tiramisu Granita


Servings: 8
Author Maya Krampf from


  • 8 tablespoons Instant espresso powder
  • 2 cups Filtered water
  • 3 tablespoons Honey
  • 1 tablespoon Cocoa powder
  • 1 teaspoon Vanilla extract
  • 1 pinch Sea salt

Whipped Cream

  • 1 13.5-oz can Full-fat coconut milk (chilled overnight)
  • 1 tablespoon Honey
  • 1 teaspoon Vanilla extract
  • Chocolate shavings (optional, for topping - 85% dark chocolate with clean ingredients recommended)
  1. In a large jar or bowl whisk together all ingredients for the granita. Pour into a shallow baking dish with a cover and freeze for one hour. Remove and use a fork to scrape the sides and break up and frozen chunks. Return to the freezer for 30 minutes continuing to scrape each half hour for 3 hours.
  2. When the granita is completely frozen and scraped into fluffy ice return it to the freezer where it will keep for one week. Before serving simply use a fork to scrape once more.
  3. To make the whipped cream scoop out the solid cream that has risen to the top and place it in the bowl of your stand mixer or a bowl with a hand mixer. Pour in the vanilla, and a tablespoon of your choice of sweetener (I used honey). Beat on high until it's light and fluffy and resembles whipped cream.

  4. To assemble simple scoop some granita into a glass or bowl and top with a dollop of whipped coconut cream, a sprinkle of espresso powder, and a few shavings of dark chocolate.

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.


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