Mia in Germany's Note:
I had some left over coconut milk and finally tried this, and loved it! For the sweetener I used 1/2 ounce erythritol (three sachets) which is only 70 percent as sweet as sugar. So this was about two teaspoons real sugar, I guess. Feel free to use other sweeteners to taste. I used 1 inch real vanilla bean but you can use vanilla extract or vanilla sugar to taste. The vanilla should not overpower the coconut and lemon flavour, though.
My Private Note
Units: US | Metric
- 1Peel 1/2 lemon (big strips so you can easily remove them from the coconut milk with a fork) and put the peel into the coconut milk.
- 2Slowly warm the coconut milk.
- 3While coconut milk is slowly warming, brew one cup of your favourite coffee with 1 inch real vanilla bean in the coffee pot.
- 4While coffee is running through, increase heat and bring coconut milk to a boil. Remove lemon peel with a fork; discard.
- 5Remove vanilla bean from coffee.
- 6Pour into mug and stir in sugar or other sweetener to taste.
- 7If using vanilla extract or vanilla sugar, add it to coffee.
- 8Top with hot coconut milk.
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Nutritional Facts for Coconut-Lemon Coffee
Serving Size: 1 (302 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 175.3
- Calories from Fat 55
- Total Fat 6.1 g
- Saturated Fat 5.7 g
- Cholesterol 0.0 mg
- Sodium 18.7 mg
- Total Carbohydrate 30.7 g
- Dietary Fiber 0.8 g
- Sugars 28.1 g
- Protein 1.0 g
The following items or measurements are not included: