Coconut Americano

How to Make Coconut Americano

1. 1

   Step 1: Make the coconut cold foam

   Use chilled canned full-fat coconut milk straight from the refrigerator and pour into a tall jar or the pitcher of a blender. Add powdered sugar, vanilla, and a pinch of sea salt, then froth with an electric frother or blend on high for 20–40 seconds until thick, aerated, and spoonable; the foam should be stable but soft. Refrigerate briefly while you prepare the coffee to keep it cold and creamy.

   For this step

   • 1 cupCanned full-fat coconut milk (chilled)
   • 1 tbspPowdered (confectioners') sugar
   • 1/2 tspVanilla extract
   • a pinchFine sea salt
   
2. 2

   Step 2: Brew the espresso or strong coffee

   Pull four shots of espresso (about 120 ml total) or brew a concentrated strong coffee using your preferred method. If making iced drinks, let the espresso sit for a minute off the heat so it’s hot but not boiling; for an extra-clear iced drink, you can cool it briefly in the fridge or over an ice bath for 2–3 minutes.

   For this step

   • 4 shots (≈30 ml each)Freshly brewed espresso or strong coffee
   
3. 3

   Step 3: Assemble the iced Americano

   Fill two tall glasses with ice (about 1 cup each). Divide the brewed espresso between the glasses, then top each with hot water to taste (about 180 ml per glass) to make an Americano; stir gently to combine so the drink chills evenly without diluting the foam later.

   For this step

   • 1 1/2 cupsHot water
   • 2 cupsIce cubes
   
4. 4

   Step 4: Top with coconut foam and garnish

   Spoon or gently pour a generous layer of the chilled coconut cold foam over each glass, creating a distinct creamy cap. Finish with a light sprinkle of toasted shredded coconut if using, serve with a straw or spoon, and enjoy immediately while the foam remains airy and the drink is cold.

   For this step

   • 2 tbspToasted shredded coconut (optional garnish)
   

1. Use chilled canned full-fat coconut milk straight from the refrigerator and pour into a tall jar or the pitcher of a blender. Add powdered sugar, vanilla, and a pinch of sea salt, then froth with an electric frother or blend on high for 20–40 seconds until thick, aerated, and spoonable; the foam should be stable but soft. Refrigerate briefly while you prepare the coffee to keep it cold and creamy.
2. Pull four shots of espresso (about 120 ml total) or brew a concentrated strong coffee using your preferred method. If making iced drinks, let the espresso sit for a minute off the heat so it’s hot but not boiling; for an extra-clear iced drink, you can cool it briefly in the fridge or over an ice bath for 2–3 minutes.
3. Fill two tall glasses with ice (about 1 cup each). Divide the brewed espresso between the glasses, then top each with hot water to taste (about 180 ml per glass) to make an Americano; stir gently to combine so the drink chills evenly without diluting the foam later.
4. Spoon or gently pour a generous layer of the chilled coconut cold foam over each glass, creating a distinct creamy cap. Finish with a light sprinkle of toasted shredded coconut if using, serve with a straw or spoon, and enjoy immediately while the foam remains airy and the drink is cold.