Toasted Coconut Coffee Porch

Toasting the coconut is the point of this recipe: it gives the milk a warm, nutty aroma that plain coconut flavoring doesn't provide. The cold brew keeps the drink dry and recognizably coffee-based. Watch the pan closely, since coconut goes from golden to burnt quickly, and strain the infused milk well. The finished glass is lighter than a creamy flavored latte, with a lingering toasted finish. Try it unsweetened before deciding whether it needs anything extra.

Ingredients

• 1 tbsp Unsweetened coconut flakes
• 3 oz Unsweetened oat milk
• 5 oz Ready-to-drink cold brew coffee, chilled
• 1/4 cup Ice

Make it

1. Toast the coconut in a dry pan over medium-low heat for 2–3 minutes, stirring, until golden; remove promptly before it burns.
2. Warm the oat milk, add the toasted coconut and infuse off the heat for 10 minutes. Strain through a fine sieve.
3. Cool briefly, then refrigerate for about 30 minutes. Stir into the chilled cold brew and pour over ice.

Benefits

Coconut flakes with a useful milk choice

There’s room for a useful choice beneath the coconut flakes: use calcium-fortified oat milk to add a mineral your muscles and nerves need.

A different side of coconut flakes

There is a toasted coconut note from the measured coconut flakes in the oat milk and coffee mixture, giving that ingredient a place without drowning out the other flavors.

Contains caffeine. Use ready-to-drink coffee, or dilute concentrate first.