Combine the coconut sugar with the boiling water and whisk until all the sugar has been dissolved. Add the cold water and refrigerate until completely cooled, about 45 minutes. Pour into an ice cream maker, make and process for 20 minutes or according to the manufacturers directions. Put the mixture into an 8 or 9 inch square pan and place in the freezer for 1 hour. Scrape the mixture with a fork until granular and fluffy.

If you don’t have an ice cream maker simply pour the mixture into a 8 or 9 inch square pan (I prefer metal over glass) and place in the freezer for 2 hours. Using a fork, rake the top of the granita and freeze for another hour. Repeat every hour for 3 to 4 hours or until the mixture is fully set. Can be made several days ahead.

Skim the cream from the top of the coconut milk, reserve the left over coconut milk for another purpose (like making smoothies!). Put into a mixing bowl, set the bowl with the coconut cream and the mixer beaters in the freezer for 15 minutes. Add the powdered sugar if desired and beat until the mixture becomes whipped cream. Can be made a day or two ahead and stored, covered with plastic wrap, in the refrigerator.

To serve layer the granita with the coconut cream.