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Coconut Cream Coffee topped with whipped cream in a white mug on a kitchen counter

Coconut Cream Coffee

A tropical twist on your morning coffee, blending rich coconut flavors with the boldness of coffee. This creamy beverage offers a dairy-free alternative to traditional creamers, providing a smooth and indulgent experience.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 People
Course: beverage
Cuisine: tropical
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 6 fl oz canned coconut milk
  • 4 tsp sweetened condensed coconut milk
  • ¼ tsp coconut extract
  • ⅛ tsp vanilla extract or vanilla bean paste
  • 4 fl oz strong coffee or espresso
  • Optional: 1 tbsp unrefined coconut oil for added fat and mouthfeel

Method
 

  1. In a small saucepan, combine the canned coconut milk, sweetened condensed coconut milk, coconut extract, and vanilla extract. If using the optional unrefined coconut oil, add it to the saucepan.
  2. Heat over medium-low heat, stirring occasionally, until warmed through. Avoid boiling.
  3. Use a frother or whisk to froth the mixture until creamy.
  4. Brew your coffee or espresso.
  5. Pour the coffee into a mug and add the frothed coconut mixture. Stir gently to combine.
  6. Enjoy your tropical morning twist!

Notes

For a richer flavor, add 1 tablespoon of unrefined coconut oil. The coconut oil adds fat and mouthfeel but does not make the drink keto because the sweetened condensed coconut milk remains in the recipe. Adjust sweetness by varying the amount of sweetened condensed coconut milk. Ensure the coconut milk is well mixed before heating to prevent separation. This recipe is inspired by traditional coconut coffee variations.