Coconut Cream Coffee

A dreamy morning beverage featuring velvety whipped coconut cream over smooth cold brew coffee, enhanced with a touch of vanilla and optional sweeteners.

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Prep Time 15

Total Time 15

Servings: 1 serving

Course: Beverage, Breakfast

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

Main Ingredients

1 can Full-fat coconut milk Chilled overnight for best results.
6 to 8 ounces Cold brew or strong chilled coffee Unsweetened.
1 teaspoon Pure vanilla extract Or vanilla bean paste.
to taste Sweetener of choice (maple syrup, sugar, honey, or alternative) Start small and adjust.
a pinch Sea salt Enhances flavor.
as needed Ice Regular or coffee ice cubes.

Optional Flavor Boosts

1 to 2 teaspoons Homemade coconut syrup For a stronger coconut flavor.
to sprinkle Ground cinnamon, cardamom, or cocoa powder For dusting.
a splash Almond or oat milk If a lighter body is desired.

Method

Make the coconut whip

Chill your mixing bowl and beaters for 10 minutes.
Scoop the thick layer from a can of chilled coconut milk, leaving the watery part behind.
Add 1 to 2 teaspoons of sugar or maple syrup, 1 teaspoon of vanilla, and a tiny pinch of salt.
Whip on medium-high until fluffy and soft peaks form, adding a teaspoon of the reserved coconut liquid if necessary.

Assemble the cold brew

Fill a tall glass with ice.
Pour in 6 to 8 ounces of cold brew or chilled coffee.
Sweeten to taste and stir well.
Spoon a generous cloud of coconut whip over the top and dust with cinnamon or cocoa.
Sip through the cream as it swirls into the coffee.

Notes

For best results, use full-fat coconut milk and chill it overnight. Add flavor twists like caramel or ginger for variety. Enjoy immediately for the best texture.