Caribbean Coffee

Caribbean Coffee

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 8
  • Ingredients

  • 1mediumcoconut
  • 2cups2% low-fat milk
  • 4cupsGevalia Dark Roast, brewed
  • 1tablespoonsugar
  • Directions

  • Note: You can replace the coconut with packaged coconut and coconut milk,but it won’t be as much fun to prepare.Drive two holes into the coconut with a hammer and nail.
  • Drain the coconut liquid into a saucepan.
  • Bake whole coconut at 300 F.
  • for thirty minutes to releasecoconut meat from hard shell.
  • Grate fresh coconut (about one cup).Place saucepan over low heat and combine grated coconut, coconut liquid, andmilk.
  • Heat until creamy.
  • Strain, reserving both grated coconut underbroiler or in fry pan on top of range.In warmed mugs, blend hot coconut milkwith equal amounts of hot coffee. Sweeten with sugar.
  • Sprinkle withtoasted coconut.Serves 8.
  • Reviews

  • “This was a lovely flavorful coffee.I really enjoyed the addition of the coconut.I used canned coconut cream & milk.and my favorite bold Kona coffee with this recipe. It was delicious.I garnished with whipped cream and a cherry for a really decadent feel. Thank you so much for sharing. :)”

  • “This was amazingly smooth coffee! I was also amazed as to how easy it is to get the coconut meat out of the coconut. In the past I have always struggled with that problem. This recipe was made for the comfort Cafe’s Jan. ’09 tag game.”

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