Coffee With Coconut Milk Food

COCONUT MILK COFFEE CREAMER RECIPE

Steps:

• Melt the coconut oil in a saucepan.
• Put all ingredients in a blender and mix until well-combined. Use in coffee as desired.
• Add sea salt to taste.

COFFEE WITH COCONUT MILK

Steps:

• In a casserole, heat the coconut milk and coconut at medium heat. Let simmer 15 to 20 minutes or until the mixture is creamy.
• Strain the mixture; set aside.
• Grill the coconut (that was strained) in a preheated oven of 350 F until lightly gril. Set aside.
• Distribute the coconut milk and coffee in 4 mugs equally.
• Put sugar if you want and gasnish with grilled coconut.

30+ EASY COCONUT MILK RECIPES (+COCONUT RICE)

Steps:

• Add all ingredients to a pot and bring to a boil.
• Cook until all the liquid has evaporated, approximately 10 minutes.
• Reduce heat and cook another 10 minutes.

30 EASY WAYS TO USE COCONUT MILK

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a coconut milk recipe in 30 minutes or less!

CCC - COCONUT COFFEE COOKIES

Steps:

• Preheat oven to 175 C and line baking sheets with parchment paper.
• Mix butter, sugar and salt with an electric mixer until creamy, about 1 minute.
• Add the egg and beat well.
• Heat the coconut milk gently in a saucepan over medium heat or in the microwave.
• Add instant coffee and stir to dissolve.
• Stir the coconut-coffee mixture into the butter mixture.
• Sift together flour and baking powder and add to the batter, stirring just until the ingredients are incorporated.
• Fold in the flaked coconut.
• Drop heaping teaspoons of batter 1 inch apart on baking sheets.
• Bake in the preheated oven for 12-15 minutes or until cookies are pale golden brown.
• Transfer to wire racks to cool.
• Store cookies in an airtight container at room temperature; cookies will keep up to two weeks.

COCONUT MILK COFFEE CREAMER

Steps:

• Put coconut milk, syrup, and vanilla extract in a glass jar with a lid. Shake to mix.

COFFEE COCONUT ICE CREAM

Steps:

• Combine coconut milk, coffee and raw sugar in a small saucepan over medium heat and whisk until well combined - about 5 minutes.
• Remove from heat and whisk in vanilla. Transfer to a bowl to let cool completely in the fridge - at least 6 hours, overnight being preferable.
• Transfer to ice cream maker and prepare according to manufacturer instructions. If desired, add in chocolate chips.
• Once done either eat immediately or transfer to a freezer-safe container and let harden for several hours. Should keep for 1 week in the freezer.
• Let stand for 15 minutes at room temperature before serving.
• Notes:.
• Though it won't yield as desirable of results, if you don't have an ice cream maker simply let the mixture cool after cooking, then transfer to a large, freezer safe container and place in the freezer. Every hour remove from the freezer and whisk vigorously to incorporate air - this will make the ice cream less dense/more fluffy, creamy. Repeat until desired consistency is achieved.