Coconut Bliss Latté

Allergens

None

Ingredients

• 1 cup coconut cream
• 2 pandan leaves, finely chopped
• 1/4 cup sugar
• 2 cups almond milk
• 1 teaspoon vanilla extract
• Ice cubes and whipped cream (for serving)

Instructions

1. In a saucepan over medium heat, combine coconut cream and pandan leaves. Cook for 5 minutes until fragrant, stirring occasionally to prevent scorching. Remove from heat and let it steep for 10 minutes.
2. Strain the mixture into another saucepan, discarding the used pandan leaves. Add sugar and cook over medium heat, stirring constantly, until the sugar dissolves.
3. Slowly add almond milk to the saucepan while continuously whisking to create a smooth and velvety mixture. Bring to a simmer without boiling, then remove from heat. Stir in vanilla extract.
4. Divide the mixture into two glasses filled with ice cubes. Top each glass with whipped cream and garnish with additional pandan leaves or edible flowers for an artistic touch.

Chef’s Insight

The combination of coconut, pandan, and vanilla is inspired by Thai desserts that highlight coconut as the star ingredient.

Notes

For a creamier consistency, replace almond milk with coconut milk.