I have discovered a dairy free frozen dessert that doesn’t contain soya and that tastes delicious.
I found this tub of loveliness in Waitrose, but you can also get it in Sainsbury’s, and . . . it comes in a chocolate combo, which is next on the list to try!
It is heady with the flavour of vanilla, with the coconut coming in at the end. A dollop of it is mighty fine on a steaming bowlful of crumble, particularly strawberry crumble (one of my favourites) and it melts down to a milky consistency.
I really wanted to use it in a drink, but not the usual milkshake / smoothie type thing. And then I remembered affogato. This would work in an affogato thingy-bob, wouldn’t it?
I have never had affogato before. Mainly because a) there will be something else on the dessert menu that I want more, and b) I am not a fan of coffee at the end of a meal. Why would you want some caffeine loaded drink an hour or so before you have to go to sleep?
I thought. I umm-ed and I ahh-ed. I mulled it over. Chocolate, chocolate, chocolate my brain whispered to me.
Initially I was just going to throw a scoop of the frozen coconut dessert in my simple dairy-free hot chocolate, but . . . if I added a shot of coffee to the hot chocolate . . . mocha affogato ahoy!
A glass of hot chocolate and coffee into which the coconut slowly melts, imparting a lovely (surprise, surprise) vanilla coconut flavour.
And just for the record, I used decaf coffee, but if you feel the need for a pick-me-up go with the full strength stuff!
Coconut Mocha Affogato
Ingredients:
- 100ml unsweetened almond milk, or any other milk you prefer
- 20g dark chocolate, dairy free if required
- 1 shot hot espresso, decaf or not, the choice is yours
- 1 large scoop dairy free frozen coconut dessert
Method:
- Place the almond milk and chocolate in a small saucepan. Heat gently until the chocolate melts, stirring frequently. Continue to heat for 5 minutes or so, until it thickens slightly.
- Pour in the espresso and mix.
- Place the scoop of frozen coconut dessert in a glass and pour over the hot mocha mixture. Serve immediately.
© The Pink Rose Bakery 2015
The Pink Rose Bakery 
Lovely idea – I’d go with caffeinated for the kick. Can’t have my coffee without the caffeine!
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Ha! 🙂
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Another dairy free loveliness not available here. I really do need to get experimenting with coconut cream…
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Sorry . . . they do seem to be a little behind the times when it comes to things like this down under . . . Compared to the States, we are behind, but not as much as you seem to be . . .
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Partly it’s the sheer cost of importing stuff that’s made overseas. We’re so far from everywhere…. I have a baking day tomorrow, and a lot of sewing in my immediate future, but making icecream with coconut cream is high on the list.
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Ah, yes, that would be a reason. I have tried with almond milk and coconut milk, but there is too much water and you get some kind of weird sorbet thing which isn’t too pleasant, especially as I don’t have an ice cream maker. I haven’t tried making it since I discovered whipping the thick part of coconut milk, which would probably make all the difference!
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Yes, I was thinking of putting the can in the fridge to separate the thick from the thin, and only using the thick part – it’s good to know I’m on the right track!
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Great idea, thanks for sharing, a must try.
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You’re welcome 🙂
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