How to Make Iced Coconut Coffee
This coffee is as if it brings the breeze of spring in every sip!
Not only does it contain our favorite ingredient – 100% Arabica Brett coffee – but also thanks to its creative ingredients and rich flavors, it's perfect for garden parties or as a personal treat.
the components:
- 2 cups of Brett coffee, brewed strong and hot
- 1 (14-ounce) can of sweetened condensed milk
- 1 cup of 2% or whole milk
- 1 teaspoon vanilla
- 1 cup heavy cream (for topping)
- 1 tablespoon of sugar
- 1/2 cup sweetened shredded coconut
Steps:
- Preparing coffee:
- In a large bowl, combine hot coffee, condensed milk, milk, and vanilla. Cover the bowl and refrigerate for at least 8 hours.
- Freezing the mixture:
- After the mixture has cooled, pour it into a shallow pan (a 13 x 9-inch baking pan would be ideal). Then, freeze it until completely solid, about 4 hours.
- Preparing the cream:
- Meanwhile, beat heavy cream and sugar on high speed until stiff peaks form (about 2 to 3 minutes). Refrigerate until ready to use.
- Roasting coconut:
- Spread the shredded coconut on a baking sheet and toast in the oven until golden (about 7 to 10 minutes at 350°F).
- Submission:
- Use a spoon to scoop the frozen mixture into serving glasses, then add whipped cream and sprinkle with toasted coconut.
Serves 4.
Enjoy a cup of iced coconut coffee at Café Pret in Khobar, where delicious flavors meet the fresh spring weather!