Creamy Caribbean Caffè

Serves: 1 | Prep time:

1 tablespoon coconut milk

2 tablespoons whipping cream

1 1/2 teaspoons sugar

8oz of Melitta Extra Dark European Roast coffee

1 tablespoon coconut, shredded and toasted

To prepare toasted coconut, spread the coconut on a small baking sheet. Preheat a toaster oven or full-sized oven to 350°F. Bake, stirring occasionally, until the coconut is a light golden color, about 12 minutes. Set aside to cool slightly.

In a 12-ounce mug, combine the coconut milk, cream and sugar. Stir well to blend.

Add 8-ounce cup of Melitta Extra Dark European Roast coffee.

Sprinkle the toasted coconut over the top of the hot coffee drink.

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