1can coconut milkrefrigerated for at least 6 hours
1/2tbsphoneyor maple syrup
Place the coffee and honey in a large pot and bring to a boil on medium heat, stirring to allow the honey to dissolve into the coffee.
Pour the liquid into a baking dish and place in the freezer. Approximately every 45 minutes remove from the freezer and stir with a fork to break up any of the large frozen chunks.
After 2 to 3 hours the entire mixture should be frozen to a slush like mixture.
To make the coconut cream, open the can of coconut milk, making sure that you don't shake it. Scoop out the thick coconut cream, saving the water for another use such as smoothies. Place the coconut cream in a bowl, add in the vanilla extract and honey and mix using an electric mixer. Don't over mix otherwise the cream will become liquid (if this happens, place the cream in the freezer for 10 to 15 minutes or in the fridge for an hour or so).
Scoop the granita into a glass and top with a scoop of the coconut cream. Top with chopped hazelnuts or a dusting of cocoa powder. Serve immediately.