Coconut Coffee

Recipes: 7 Tropical-Inspired Beverages To Try At Home

September is scheduled to receive a much-awaited rom-com, The Love Hypothesis (based on Ali Hazelwood’s novel of the same name). If the novel were set in the world of tropical beverages, coconut and coffee would be in starring roles (coconut is Olive, Coffee is Adam, of course), because these two ingredients are surprisingly compatible. The ‘hypothesis’ has already been proved by Vietnam’s coffee culture, where coconut coffee is a regular across cafes. But that’s not the only drink on this special menu. Find out about the OG coconut coffee and more such coffee recipes to try at home. 

Called cà phê cốt dừa locally, the Vietnamese coconut coffee is a sweet, creamy iced drink made by combining strong Robusta coffee with a frothy, blended coconut cream and sweetened condensed milk. It’s usually topped with toasted coconut flakes. To make this at home, brew 2 shots of espresso or 60 ml of strong dark-roast coffee. Then make your cocktail slushy by blending chilled coconut cream, condensed milk, ice cubes, and a pinch of salt. Add this slushy to a glass, and slowly pour the chilled strong coffee over it. Enjoy immediately. 

This is probably one of the easier beverages to make at home. The recipe is fairly straightforward – simply swap the vanilla with coconut ice cream. The rest remains the same, i.e., top the two scoops of ice cream with 1 shot of freshly brewed hot espresso. If you want a stronger coconut flavour, you can drizzle a coconut syrup over the ice cream before adding the espresso. For a more elevated presentation, use a hollowed-out coconut shell to serve this dessert-style beverage.

A rage during the pandemic, Dalgona coffee truly put the Indian whipped coffee from homes on the international beverage table. To make this version, simply add whipped coffee over coconut milk instead of regular milk. You can even make this with chilled coconut water for a lighter, less creamy serve or if you like your coffee black. The trick isn’t in the mixer (water or milk) but in getting that layer right. Once you’ve added water or milk to the glass and whipped your coffee, gently spoon or dollop the whipped coffee foam right on top of the coconut base. Mix it up just before drinking to enjoy the creamy, tropical combination. 

It’s not all ice-cold served. You can even brew up a cup of creamy, hot mocha with coconut milk. Like almost all coffee recipes, start by brewing coffee. Prepare a 60ml shot of espresso. Now, warm 1 cup of coconut milk to about 90°C. Stir 4 tablespoons of chocolate sauce into the warm coconut milk and froth it. Finally, pour the espresso into the chocolate coconut milk and stir. For a cold mocha version, simply pour the mix over ice. 

As simple as the affogato recipe, if not more so, the Coconut cold brew relies on easily available ingredients. If you’re already accustomed to preparing a cold brew at home, this will require just one additional step. All you need to do is top the cold brew with coconut milk or coconut cream. Another less milky, more infused version calls for brewing coffee directly in coconut water at a 1:15 ratio for about 15 hours in the refrigerator. This creates a well-balanced flavour without risking fermentation.

If you like your drinks to be just a tad bit sophisticated and layered, then try this coffee recipe. This is a refreshing, layered cold coffee drink made by combining coconut water, tonic water, and a shot of espresso over ice. First, cool the espresso by shaking it with a single ice cube for 10 seconds so it does not melt the ice or ruin the carbonation. Next, add ice and coconut water to a tall glass. Now, comes the layering. Slowly pour the tonic water down the side of the glass so it rests alongside or slightly above the coconut water. At the end, float the espresso. To do so, rest the back of a bar spoon just above the liquid line and slowly pour the cooled espresso over it to create a distinct, dramatic top layer. Serve immediately without stirring for the best layered effect. 

Think of this as your coffee fix meeting a breakfast smoothie. Blend 1 cup chilled coconut milk, ½ cup cold-brewed coffee, 1 ripe banana, a handful of ice, and 1–2 teaspoons of honey or maple syrup until smooth and creamy. Add a spoonful of coconut cream if you want it richer, or a little cocoa powder for a mocha twist. Pour into a tall glass and top with toasted coconut for some crunch.

Coconut and coffee work surprisingly well because the creamy, mildly sweet coconut can soften coffee’s bitterness without completely masking its flavour. And, as these coffee recipes prove, you don’t need to use coconut milk every time. Coconut cream, coconut water, ice cream and even a tropical garnish can bring a different texture and flavour to your coffee. Pick your mood, choose your coconut, and brew accordingly.