Whipped Coconut Coffee

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If you're craving a refreshing twist on your usual coffee routine, this Whipped Coconut Coffee might just be your new favorite. It’s a playful spin on the dalgona coffee craze that took over during the pandemic, but with a tropical Southeast Asian soul—thanks to fragrant pandan syrup and the subtle sweetness of coconut water.

The nata de coco at the bottom adds a fun, chewy surprise with every sip, making it not just a drink, but a full-on experience.

There isn’t a "traditional" origin for this drink—it's very much a modern creation. But it blends flavors deeply rooted in Southeast Asian kitchens: coconut water, pandan, and coffee.

Pandan especially is a beloved ingredient throughout Malaysia, Singapore, and Indonesia, often used in both desserts and drinks for its uniquely sweet, grassy aroma. Mixing it into coffee just feels like a natural evolution, especially in hot weather when you need something chilled, light, and energizing.

This is a simple, easy recipe that feels way fancier than it really is. No fancy coffee machines, no long brewing times—just a milk frother and a few pantry staples.

I hope you’ll give it a try, especially when you need a little tropical daydream right from your kitchen. It's seriously a vibe in a glass!

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Ingredients:

(Serve 1)

• Instant Coffee Preferably Little's, 2 TBSP

• Pandan Syrup Homemade, 2 TBSP

• Nata de Coco, 2 TBSP

• Cold Coconut Water, For Serving

• Dessicated Coconut, For Garnishing

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Equipment:

• Milk Frother

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Directions:

1. Please visit my "Pandan Syrup" page for the recipe.

2. Whip instant coffee, pandan syrup and some room temperature water until frothy with a milk frother.

3. Add nata de coco to a serving glass and fill it with coconut water to about 2/3 full.

4. Top it with the whipped coffee and garnish with some dessicated coconut.

5. Cheers!

Refreshing! Cheers!

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Recipe Video: