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Dairy-Free Coconut Cold Foam for Iced Coffee

Coconut cream refrigerated overnight makes the perfect base for a non-dairy cold foam. Add a little honey and roasted coconut flakes and you have a decadent coffee drink that is perfect for warm summer days. 

WHAT YOU’LL NEED:

• 1 (14-ounce) can of coconut cream refrigerated, overnight*
• 1 tablespoon sweetener (powdered sugar, honey, maple syrup, etc.)
• 8 ounces coffee (we suggest our Hawaiian Blend)
• 1/2 teaspoon honey
• Toasted coconut flakes
• Ice

STEPS:

1. Add 1/3 cup of the coconut cream to a bowl.

2. Add your sweetener to the coconut cream and mix.

3. Mix the coconut cream until it becomes light and fluffy. It should have a similar texture to whipped cream.

4. Rim the edge of a glass with honey and roll in toasted coconut flakes.

5. Fill the glass with ice and add coffee.

6. Top with the coconut cold foam and enjoy!

*If you cannot find coconut cream, use 1 (14-ounce) can of coconut milk as follows:

Refrigerate coconut milk overnight. (Light coconut milk will not work for this recipe.) When you open the can, the top layer should be a solid layer of coconut cream. Scoop this layer into a bowl and add 1 tablespoon of sweetener.

Note: This will make about one serving, depending upon your can of coconut milk.

Coffee Suggestion for Iced Coffee

Hawaiian Blend, 2 lb Bag
Hawaiian Blend, 2 lb Bag
Hawaiian Blend, 2 lb Bag
Hawaiian Blend, 2 lb Bag
Hawaiian Blend, 2 lb Bag
Hawaiian Blend, 2 lb Bag
Hawaiian Blend, 2 lb Bag
Hawaiian Blend, 2 lb Bag

Hawaiian Blend, 2 lb Bag

$18.99
Hawaiian Blend, Ground, 28 oz Bag
Hawaiian Blend, Ground, 28 oz Bag
Hawaiian Blend, Ground, 28 oz Bag
Hawaiian Blend, Ground, 28 oz Bag
Hawaiian Blend, Ground, 28 oz Bag
Hawaiian Blend, Ground, 28 oz Bag
Hawaiian Blend, Ground, 28 oz Bag
Hawaiian Blend, Ground, 28 oz Bag

Hawaiian Blend, Ground, 28 oz Bag

$18.99