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Coconut Mocha Latte

A sweet and creamy coffeehouse-style beverage that will bring a taste of the tropics to the holiday season!
Prep Time2 minutes
Cook Time5 minutes
Total Time7 minutes
Course: Drinks
Cuisine: American
Servings: 2 servings
Author: The Kitchen Prep

Ingredients

  • 2 cups refrigerated coconut (or regular dairy milk)
  • 3 tablespoons canned cream of coconut
  • 1 tablespoon store-bought chocolate syrup
  • 4 tablespoons MAXWELL HOUSE Original Roast Coffee
  • 12 ounces cold water
  • 4 tablespoons COOL WHIP Whipped Topping thawed

For Garnish

  • 1 teaspoon chocolate syrup
  • 1 tablespoon toasted coconut chips or flakes

Instructions

Garnish Mugs:

  • Carefully rim each mug with chocolate syrup.
  • Place coconut chips or flakes on a small plate and dip the rimmed mug into the coconut pressing down lightly so they adhere. Set aside while you make the lattes.

Make Lattes:

  • In a 4 cup, microwaveable measuring cup, combine refrigerated coconut milk (or regular milk), cream of coconut and chocolate syrup.
  • Microwave on high for 2 minutes or until steaming. Alternatively you may heat the mixture in a small saucepan on the stove top.
  • Meanwhile, brew coffee: Place coffee grounds in a filter basket. Add water to the coffee maker and brew.
  • When coffee is finished brewing, add it to the prepared coconut mixture. Stir to combine.
  • Pour into garnished mugs and top each mug with 2 tablespoons of COOL WHIP Whipped Topping just before serving.

Notes

Coconut Cream is a sweetened version of coconut cream that is often used in
coconut-flavored cocktails and desserts. If you are unable to find it, you can make
your own coconut syrup to use in this recipe. Combine ¼ cup sugar and ¼ cup water
in a saucepan. Bring to a boil, then reduce to a simmer. Add ½ cup unsweetened
coconut flakes. Simmer gently for one more minute, then remove from heat and
allow to steep for about 10 minutes to infuse with coconut flavor. Using a fine mesh
strainer, strain the mixture into a heat-safe container, pressing down on the solids.
Discard solids and use the syrup in place of canned coconut cream.