Toasted Coconut & Crema Mocha
Turn that daily ritual into something extra indulgent
Recipe by Tiffany Kate-Lyn Matthews
Preparation time: 10 – 12 minutes
Ingredients:
- 1 Jacobs 3-in-1 Mild Coffee sachet
- 180ml hot water
- 60ml coconut milk
- 1 Tbsp unsweetened cocoa powder
- 1–2 tsp sugar or sweetener, optional to taste
- 1 Tbsp toasted desiccated coconut (plus extra for garnish)
- Whipped cream, to serve
- Pinch of salt, optional
How To Make Toasted Coconut & Crema Mocha
- In a dry pan over medium heat, toast desiccated coconut until golden brown and fragrant, stirring often (about 2–3 minutes).
- Set aside.
- In a mug, mix the Jacobs 3-in-1 Mild Coffee sachet with hot (but not boiling) water.
- Stir to dissolve fully.
- Add cocoa powder and a small pinch of salt.
- Stir until smooth.
- Heat the coconut milk gently in a small saucepan or microwave until hot but not boiling.
- Froth with a milk frother or whisk until frothy.
- Pour the hot coconut milk into the mocha mixture.
- Stir gently to blend.
- Top with whipped cream and sprinkle generously with the toasted coconut.