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Coconut Cream Vegan Coffee Recipe

moka coffee pot
A rich vegan coffee topped with whipped coconut cream and lightly sweet plant-based flavor for a creamy drink.
Print Recipe
Prep Time 5 minutes
Cook Time 4 minutes
Total Time 9 minutes
Servings 2 servings
Calories 150 kcal

Ingredients
  

  • 2 cups brewed coffee 480 ml
  • ½ cup coconut milk 120 ml
  • ½ cup chilled coconut cream 120 ml
  • 2 teaspoons maple syrup
  • ¼ teaspoon vanilla extract

Instructions
 

  • Brew 2 cups coffee (480 ml) using preferred brewing method.
  • Heat ½ cup coconut milk (120 ml) in a saucepan for 2 minutes.
  • Stir in 2 teaspoons maple syrup and ¼ teaspoon vanilla extract.
  • In a bowl, whip ½ cup chilled coconut cream (120 ml) until fluffy.
  • Pour coffee into mugs evenly.
  • Add warm coconut milk mixture.
  • Top with whipped coconut cream and serve immediately.

Notes

Nutritional values (per serving)
Calories: 150
Total Fat: 8 g
Saturated Fat: 6 g
Carbohydrates: 12 g
Fiber: 0 g
Protein: 1 g
Vitamins and minerals (per serving)
Calcium: 10%
Vitamin D: 6%
Magnesium: 5%
Potassium: 4%
Iron: 3%
Any additional notes/tips to enhance the flavor for the recipe
  • Chill coconut cream overnight before whipping.
  • Add toasted coconut flakes for garnish.
  • Sprinkle cinnamon powder for warmth.
  • Use strong brewed coffee to balance creaminess.