Puerto Rican Coconut Coffee: Espresso, Coconut Milk and Controlled Sweetness

Coconut milk varies dramatically by brand: some products are light, others dense and some already sweetened. This recipe uses an unsweetened coconut beverage with a small amount of canned coconut milk for body.

Ingredients

• 60 ml concentrated coffee
• 100 ml unsweetened coconut beverage
• 20 ml canned coconut milk
• 5–10 g sugar, optional
• Tiny pinch of salt

Method

1. Whisk both coconut products until uniform.
2. Heat with the pinch of salt without boiling.
3. Brew coffee and pour it into a cup.
4. Add coconut gradually, taste and sweeten only if needed.

Why this ratio works

Separating a light beverage from dense coconut milk lets you control body without excessive fat or coconut flavor.

Adjust it without losing the coffee

For an iced version, chill the mixture and serve over large cubes. For more coffee presence, increase the base to 75 ml before reducing coconut.

Troubleshooting

Slight separation is normal; whisk before serving. Reduce canned milk if greasy. A flat cup may need a tiny salt adjustment, better temperature or stronger coffee.

Serve and store safely

Refrigerate opened coconut products and discard the drink after excessive time outside refrigeration.