Total Time
20mins
Prep 10 mins
Cook 10 mins

This reminds me of a tropical beach!

Ingredients Nutrition

Directions

  1. In a saucepan, combine milk and coconut. Heat over medium-low heat, stirring occasionally, until mixture steams. Pour hot milk mixture into container of electric blender. Cover and blend on high speed until smooth. Strain.
  2. In same saucepan, combine strained milk and hot coffee; heat thoroughly, but do not boil. Remove from heat; stir in rum extract.
  3. Pour into 4 heat-proof glasses or coffee cups. Top each with a dollop of whipped cream. Sprinkle toasted coconut and toasted almonds over each serving. Serve immediately.
Most Helpful

4 5

I love coconut and decided to treat myself to this lovely coffee for Valentines Day. To make it more festive I used pink/orange/white coconut, which was toasted. I did enjoy this coffee but must agree with AZPARZYCH that the rum flavor was a little overpowering. Thank you for sharing your recipe SarahBeth.

3 5

This was ok, once I added to it...I originally made 1/2 the recipe, but once I added all the ingredients, there was too much rum extract! I then added more coffee and coconut/milk mix to the 1/2 recipe of rum extract and it was a little more subtle, but still strong for us. Made for Everyday Holiday.