Total Time
10mins
Prep 5 mins
Cook 5 mins

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.

Ingredients Nutrition

Directions

  1. Peel 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.
  2. Slowly warm the coconut milk.
  3. While coconut milk is slowly warming, brew one cup of your favourite coffee with 1 inch real vanilla bean in the coffee pot.
  4. While coffee is running through, increase heat and bring coconut milk to a boil. Remove lemon peel with a fork; discard.
  5. Remove vanilla bean from coffee.
  6. Pour into mug and stir in sugar or other sweetener to taste.
  7. If using vanilla extract or vanilla sugar, add it to coffee.
  8. Top with hot coconut milk.
  9. Enjoy!
Most Helpful

3 5

I trhought this was okay...for me the coconut milk overpowered the taste of the coffee instead of complementing it, I would have liked the coffee to "stand out" a bit more.