Kokos kafa (Coconut coffee)

Mirisna, kremasta kafa sa blagom tropskom notom kokosa. Može da bude jutarnja kafa, ledena letnja verzija ili dezert kafa uz keks.

Sastojci (2 manje porcije ili 1 veca): 1 espreso (30 ml) ili 150 ml jake instant kafe, 120 ml kokosovog mleka, 1–2 kašičice šećera ili zaslađivača (opciono), 1-2 kašičice kokosovog brasna plus 2 prstohvata cimeta (ako su 2 porcije), 2-3 kapi vanila ekstrakta, led za hladnu verziju.

Priprema:

1. Skuvaj espreso ili jaču instant kafu.

2. U manjoj šerpici lagano zagrej kokosovo mleko. Nemoj da provri, dovoljno je da bude toplo.

3. Dodaj šećer (Ako kostis)  i kokosovo brasno, pa promešaj dok se lepo ne sjedine.

4. Sipaj kafu u šolju.

5. Sodaj toplo kokosovo mleko.

6. Pospi odozgo još malo kokosovog brašna i cimeta.

 Hladna verzija 

1. Skuvaj kafu i ohladi nekoliko minuta. 

2. Sipaj espreso ili instant kafu preko leda.

3. Pomešaj kokosovo mleko sa vanila ekstraktom i kokosovim brasnom. Sipaj preko kafe.

Ukus i tekstura:

• Kokosovo mleko daje blag, kremast i pomalo slatkasto-orasast ukus. 
• Ako koristiš punomasno kokosovo mleko iz konzerve, kafa će biti mnogo gušća i bogatija. 
• Lakše kokosovo mleko iz tetrapaka daje nežniju verziju.

Dobro ide uz:

1. Kokos kekse

2. Crnu cokoladu

3. Ovsene kolacice

4. Banana hleb

5. Vanila kolacice

Koju kafu mozete koristiti?

Najčešće se koriste:

1. Instant kafa:

• Nescafé
• Jacobs
• Doncafé instant verzije
• Moccona (holandska instant kafa)

2. Espreso, za jači i bogatiji ukus

3. Turska kafa, za puniji i jaci ukus

4. Hladno skuvana kafa (za ledene verzije)

 Kokosova kafa sa turskom kafom 

Sastojci (za 2 manje ili 1 veću porciju): 150 ml turske kafe, 100–120 ml kokosovog mleka, 1–2 kašičice šećera ili zaslađivača (opciono), 1-2 kašičice kokosovog brašna plus 2 prstohvata cimeta (Ako su dve porcije).

Priprema:

1. Skuvaj tursku kafu.

2. Posebno lagano zagrej kokosovo mleko, da ne provri.

3. Sipaj tursku kafu u šolju. Sačekaj minut dva da soc padne na dno solje.

4. Polako presuti tursku kafu u solju, da soc ostane u prvoj solji.

5. Dodaj kokosovo mleko.

6. Promešaj.

7. Pospi kokosovim brasnom i cimetom.

Opis

Turska kafa daje jači, aromatičniji ukus. Kokos Turska kafa takodje moze biti hladna.

Predlozi: 

kokos hladna kafa (Turska kafa)

Aromaticne kafe #1: 4 Kafe sa kakaom i cimetom

Fragrant, creamy coffee with a slight tropical note of coconut. It can be a morning coffee, an iced summer version or a dessert coffee with a biscuit.

Ingredients (2 smaller portions or 1 larger): 1 espresso (30 ml) or 150 ml of strong instant coffee, 120 ml of coconut milk, 1-2 teaspoons of sugar or sweetener (optional), 1-2 teaspoons of coconut flour plus 2 pinches of cinnamon (if there are 2 portions), 2-3 drops of vanilla extract, ice for the cold version.

Preparation:

1. Brew espresso or stronger instant coffee.

2. In a small saucepan, gently heat the coconut milk. Do not boil, it is enough to be warm.

3. Add sugar (if using) and coconut flour, and mix until well combined.

4. Pour the coffee into the cup.

5. Add warm coconut milk.

6. Sprinkle a little more coconut flour and cinnamon on top.

 Cold version 

1. Brew the coffee and let it cool for a few minutes.

2. Pour espresso or instant coffee over ice.

3. Mix coconut milk with vanilla extract and coconut flour. Pour over the coffee.

Taste and texture: 

• Coconut milk gives a mild, creamy and slightly sweet-nutty taste.
• If you use full fat coconut milk from a can, the coffee will be much thicker and richer.
• The lighter coconut milk from the store bought milk gives a gentler version.

Goes well with:

1. Coconut cookies 

2. Dark chocolate

3. Oat flakes cookies

4. Banana bread

5. Vanilla cookies

What coffee can you use?

Most often used:

1. Instant coffee:

• Nescafé
• Jacobs
• Doncafé instant versions
• Moccona (Dutch instant coffee)

2. Espresso, for a stronger and richer taste

3. Turkish coffee, for a fuller and stronger taste

4. Cold brewed coffee (for iced versions)

 Coconut coffee with Turkish coffee 

Ingredients (for 2 smaller or 1 larger portion): 150 ml of Turkish coffee, 100-120 ml of coconut milk, 1-2 teaspoons of sugar or sweetener (optional), 1-2 teaspoons of coconut flour plus 2 pinches of cinnamon (If there are two portions).

Preparation:

1. Brew Turkish coffee.

2. Heat the coconut milk very gently, so that it does not boil.

3. Pour the Turkish coffee into the cup. Wait a minute or two for the Turkish coffee grounds (coffee sediment) to fall to the bottom of the mug.

4. Slowly pour the Turkish coffee into the mug, so that the sediment remains in the first mug.

5. Add coconut milk.

6. Stir.

7. Sprinkle it with coconut flour and cinnamon.

Description

Turkish coffee gives a stronger, more aromatic taste. Coconut Turkish coffee can also be cold.

Suggestions: 

coconut cold coffee (Turkish coffee)

Aromatic coffees #1: 4 Coffees with cocoa and cinnamon