Step by step

Method

4 steps

1. 1

   Warm 1 cup well-shaken canned coconut milk (full-fat for the richest texture; or 1¼ cups carton coconut milk) in a small saucepan over medium-low heat with 1–2 tablespoons sugar, honey, or maple syrup and ¼ teaspoon vanilla if using. Whisk until smooth and steaming, 3–5 minutes. Don't scorch — coconut milk can separate if it boils hard.

2. 2

   Divide 2 cups hot strong brewed coffee or espresso between mugs.

3. 3

   Pour the warm coconut milk over the coffee and stir until combined and lightly creamy. Taste and add a little more sweetener if you want it sweeter.

4. 4

   Top with toasted shredded coconut or whipped cream (or coconut whipped topping) if you like. Serve warm. For iced: cool the coffee, pour over ice, then add cold coconut milk and sweetener. You want a creamy coconut coffee with a soft tropical note — not oily separated milk or a thin coffee with coconut flavoring only.