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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.
Add 8-ounce cup of Melitta Extra Dark European Roast coffee.
Sprinkle the toasted coconut over the top of the hot coffee drink.