Recipe courtesy of Marley Coffee
8 oz. strong brewed Marley Coffee, cold
1/3 cup coconut milk [your choice: lite or full-fat]
3 tbsp. coconut cream
1 tsp. vanilla extract
2 tbsp. toasted coconut
1. Brew coffee and let cool – this can work with leftover morning coffee, or I suggest making some at night and once it cools, putting it in the fridge overnight.
2. Combine all ingredients except the toasted coconut.
3. Pour over ice, top with toasted coconut and serve.
Tip: Leftover morning coffee can work for this recipe, but Marley suggests making some at night, letting it cool, then putting it in the fridge overnight.
Published by WholeFoods Magazine Online, 12/30/2014