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Ingredients
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Affogato components
Equipment (for preparation)
Method
Affogato assembly
Chill serving glass (optional)
Place the serving glass in the freezer for 5–10 minutes before assembling. A chilled glass helps keep the sorbet from melting too quickly when the hot espresso is poured.
Scoop sorbet
Remove coconut sorbet from the freezer. Use a scoop or two spoons to place two level scoops (about 2 scoops) of coconut sorbet into the chilled serving glass. Allow the sorbet to sit for 30–60 seconds to take off the hardest chill so it doesn't crack when hot espresso hits it.
Prepare espresso
Pull one fresh shot of Daisy Green espresso (about 25–35 ml) right before serving. If you prefer slightly sweeter notes, stir in up to 1 tsp of simple syrup or coconut syrup into the espresso while hot.
Toast shredded coconut
If using toasted shredded coconut, heat a small dry skillet over medium heat and toast 1 tsp shredded coconut, stirring constantly, until golden brown and fragrant (about 1–2 minutes). Remove from heat and cool briefly.
Assemble and serve
Place the sorbet-filled glass on a saucer. Immediately pour the hot Daisy Green espresso steadily over the sorbet so it pools around and partially melts the scoops, creating the classic affogato contrast. Sprinkle the toasted shredded coconut and optional dark chocolate shavings over the top. Serve immediately with a small spoon.
Notes on timing and balance
Serve right away: the contrast between hot espresso and cold sorbet is the point. If the espresso is too hot or the sorbet too soft, the texture will be uneven; use a chilled glass and very fresh espresso for best results.
Cleanup and variations
Rinse equipment promptly: rinse the scoop and glass to prevent sorbet and coffee residue from hardening. Variations: substitute coconut gelato for a creamier mouthfeel, add a splash of coffee liqueur or rum for an adult version, or use a double shot for a stronger coffee flavor.