By Briana Keene
Now that it is almost Spring, we’re dreaming of the tropics! Let’s settle for a Coconut Café indulgence, instead.
1 tablespoon of cream of coconut (regular or low-fat)
Milk or creamer
Sweetened whipped cream
1/2 teaspoon of toasted, shredded coconut
Spoon cream of coconut into mug. Brew coffee into mug, add milk or creamer to taste, stir and combine. Garnish with whipped cream and toasted coconut.
To toast coconut: Add grated coconut to a small non-stick pan and heat over low heat for 2 minutes or until golden brown.
Makes 1 Serving.