The coffee cream with coconut milk is a delicious spoon dessert, lactose-free and gluten-free, made with only three ingredients. To make this recipe, I whipped the coconut milk and then added the sweetened coffee. After letting it rest in the fridge, I served the coffee cream with unsweetened cocoa powder. Easy to make, this fresh dessert will conquer everyone!
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Coffee Desserts
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: No cooking
Ingredients
- 1 3/4 cups coconut milk
- 1/4 cup coffee
- 2 tbsps sugar
- to taste unsweetened cocoa powder
Tools
- Mixer
- Container
Steps
To make the coffee cream with coconut milk, place the coconut milk in the refrigerator for at least 24 hours; for this recipe, cold canned coconut milk is required.
Prepare the coffee, pour it into a bowl, and add the sugar. If desired, you can also add a teaspoon of coffee liqueur.
Stir to dissolve the sugar and let it cool.
Pour the coconut milk into a bowl and whip with an electric mixer or stand mixer.
Incorporate the coffee into the coconut milk, continuously mixing with the electric mixer (or stand mixer) for about 5 minutes.
Pour the cream into a container and cover with plastic wrap, or like me, you can use a container with a lid. Place in the freezer to rest for 2 hours.
Serve the cream in glasses or cups with a dusting of unsweetened cocoa powder. Enjoy!
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