Trendy Coconut Palm Sugar Coffee, Refreshing & Addictive
🧂 Ingredients
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 2 tbsp finely ground robusta or arabica coffee
- 100 ml hot water
- 4 tbsp liquid palm sugar (already cooked with a little water)
- 65 ml instant thick coconut milk
- 100 ml full cream liquid milk
- to taste ice cubes
- 1 pinch fine salt
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👩🍳 Instructions
- 1 Brew the ground coffee with hot water, stir well, then strain to remove the grounds. Set aside for a few minutes until slightly warm.
- 2 Mix the instant thick coconut milk with a pinch of salt and a little liquid palm sugar, stir well. This will become the savory layer in the drink.
- 3 Prepare a serving glass, pour some liquid palm sugar into the bottom of the glass, then swirl the glass so the sugar coats the sides for a pretty layered effect.
- 4 Fill the glass with ice cubes until full.
- 5 Slowly pour the coconut milk-milk mixture over the ice.
- 6 Finally, slowly pour the brewed coffee on top so distinct color layers form.
- 7 Stir before drinking so all the flavors blend evenly, and serve immediately while cold.
💡 Tips
• Use robusta coffee for a bolder, more bitter flavor that contrasts with the sweetness of the palm sugar, or arabica if you prefer a lighter aroma.
• You can make your own liquid palm sugar by boiling grated palm sugar with a little water in a 2:1 ratio until dissolved and slightly thickened.
• For a warm version, simply skip the ice and serve the coconut milk-milk mixture and coffee warm, stirring right before serving.
• For an extra creamy version, add a bit of sweetened condensed milk to replace some of the liquid milk.
📊 Nutrition Facts / serving
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