Coconut Flat White

Recipe: A Dairy-Free Café Order You Can Make At Home

A flat white is one of the simplest espresso drinks to describe and one of the trickiest to get exactly right, with a shot (or two) of strong espresso topped with a thin, velvety layer of microfoamed milk. Unlike a cappuccino, which is built on a thick layer of airy foam, or a latte, which carries a much higher ratio of milk to coffee, a flat white keeps the espresso front and centre, with just enough steamed milk to soften it without drowning it out. This coconut flat white recipe takes that same balance and rebuilds it entirely dairy-free, using frothed coconut milk in place of regular milk. The flat white originated in Australia and New Zealand in the 1980s, developed by baristas seeking a stronger, less milky alternative to the increasingly popular latte. Its defining feature has always been the texture of the milk, not big bubbles, but a fine, glossy microfoam that integrates into the espresso rather than sitting on top of it. Getting that same texture out of coconut milk takes a slightly different approach than dairy, since coconut milk doesn't contain the same proteins that trap air as easily. The trick to a frothy coconut flat white is to use full-fat canned coconut milk or a barista-style coconut milk blend. Both have enough fat to hold a stable, silky foam, rather than a thin, watery coconut drink, which will froth up quickly but collapse just as fast. Making this at home starts with a strong double shot of espresso, with the coconut milk heated and frothed until it turns silky and slightly thickened, with small, tight bubbles rather than large, airy ones.