Coconut Coffee

Name: Coconut Coffee
Cuisine: Cocktail
Ingredients: 60 ml Strong Dark-Roast Coffee; 60 ml Coconut Cream; 30 ml Sweetened Condensed Milk

A Hanoi street-coffee variation on egg coffee that replaced the yolk with coconut and travelled further than the original.

Ingredients

Strong Dark-Roast Coffee60 ml

Coconut Cream60 ml

Sweetened Condensed Milk30 ml

Glassware

Collins glass

Chilled.

Method

1
Whisk the coconut cream with the condensed milk until it thickens to the texture of a loose sorbet — chilling the cream first makes this far easier.
2
Fill a tall glass two-thirds with ice.
3
Spoon the coconut mixture over the ice.
4
Brew a strong dark-roast coffee and pour it over the top.
5
Serve with a straw and a long spoon.

From the Bartender

A Hanoi street-coffee variation on egg coffee that replaced the yolk with coconut and travelled further than the original. Use tinned coconut cream rather than coconut milk and chill it overnight — coconut milk will not hold the whip.

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