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Coconut Cold Foam

Light, airy coconut cold foam brings tropical sweetness and café-quality texture to your coffee in under five minutes.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Course: Beverage
Cuisine: Modern Café
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3/4 cup full-fat canned coconut milk chilled
  • 1/4 cup heavy cream chilled
  • 1 tablespoon sweetener sugar, honey, or maple syrup
  • 1/2 teaspoon vanilla extract
  • Pinch of sea salt to taste

Equipment

  • Milk frother or electric hand mixer
  • Medium mixing bowl
  • Measuring cups and spoons
  • Whisk (optional)
  • Spoon for scooping foam

Method
 

  1. Chill the coconut milk and heavy cream in the refrigerator until cold, about 2 hours or overnight.
  2. Pour the chilled coconut milk and heavy cream into a medium mixing bowl.
  3. Add the sweetener and vanilla extract to the bowl and stir until the sweetener dissolves.
  4. Add a pinch of sea salt and stir to balance the flavors.
  5. Position the frother wand just below the surface of the liquid, slightly off-center.
  6. Turn the frother to high speed and tilt the bowl, frothing for 60 to 90 seconds until a light, airy foam forms.
  7. Stop frothing when about one-third of the mixture is foam and two-thirds is liquid.
  8. Use a spoon to gently scoop the foam onto your cold brew, iced latte, or hot coffee.

Notes

For best texture, make and froth the foam immediately before serving.