A delightful coffee recipe with a creamy coconut twist, perfect for a cozy morning or an afternoon treat.
Heat the coconut milk and shredded coconut in a casserole over medium heat until it starts to simmer.
Stir occasionally to prevent the coconut milk from sticking to the bottom of the casserole.
Reduce the heat and let the mixture simmer for 15 minutes, stirring occasionally.
This allows the flavors of the coconut to infuse into the milk.
Strain the mixture to separate the coconut solids from the liquid. Set both aside.
Press the coconut solids gently to extract as much liquid as possible.
Spread the strained coconut solids on a baking sheet and toast in a preheated oven at 350°F until golden brown.
Keep an eye on the coconut to prevent burning.
Divide the strained coconut milk and freshly brewed coffee equally among four mugs.
Stir well to combine the flavors.
Add sugar to taste and garnish with the toasted coconut flakes.
Serve immediately for the best flavor and texture.
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