Ingredients for Caribbean Coffee
- 1 large coconut (about 4 cups grated coconut)
- 2% Low Fat Milk
- Gevalia Dark Roast
- Sugar to taste
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How to Make Caribbean Coffee
- Preheat oven to 300°F (150°C).
- Using a hammer and nail, carefully poke two holes in the coconut to drain the liquid.
- Drain the coconut liquid into a saucepan. Reserve the liquid.
- Place the whole coconut in the preheated oven and bake for 30 minutes.
- Let the coconut cool slightly, then crack it open and remove the coconut meat.
- Grate the coconut using a food grater or processor until you have approximately 4 cups of grated coconut.
- In the saucepan, combine the reserved coconut liquid, grated coconut, and milk.
- Heat over low heat, stirring frequently, until the mixture becomes creamy and heated through (about 5-7 minutes).
- Strain the coconut mixture through a fine-mesh sieve into a bowl, reserving the grated coconut.
- Toast the reserved coconut in a dry skillet over medium heat until lightly browned. Set aside.
- In each of eight warmed mugs, combine ½ cup of hot coconut milk and ½ cup of hot coffee.
- Sweeten with sugar to taste.
- Sprinkle each mug with the toasted coconut.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
18g
Fat
3g
Carbs
1g
