Dairy-Free Turkish Coffee with Coconut Whipped Cream

Ingredients

• 1/2 cup Water
• 2 teaspoons Finely Ground Turkish Coffee
• 1-2 teaspoons Sugar
• 1 can Full-Fat Coconut Milk
• 1/4 teaspoon Vanilla Extract
• 1 tablespoon Powdered Sugar

Instructions

1. 1To prepare the coconut whipped cream, ensure the 1 can of full-fat coconut milk has been refrigerated for at least 4 hours, or preferably overnight, to allow the cream to separate and solidify. Carefully open the chilled can and scoop out only the thick, solidified coconut cream from the top, leaving the watery liquid behind, and transfer it to a clean, chilled bowl.
2. 2Add the 1/4 teaspoon of vanilla extract and the 1 tablespoon of powdered sugar to the coconut cream in the chilled bowl. Using an electric mixer, beat the mixture on high speed for 2-3 minutes, or until it becomes light and fluffy and holds soft peaks.
3. 3In a small cezve (Turkish coffee pot) or a very small saucepan, combine the 1/2 cup of water and the 2 teaspoons of finely ground Turkish coffee. If desired, add 1 to 2 teaspoons of sugar.
4. 4Place the cezve over low heat, approximately 170-180°F (77-82°C). Stir gently with a spoon until the coffee grounds sink to the bottom of the pot. Continue heating, watching carefully, until foam begins to rise to the surface and the coffee is about to overflow; immediately remove the cezve from the heat.
5. 5Return the cezve to the low heat for a second time, allowing the coffee to come to a simmer and foam to rise again, then remove it immediately. Repeat this process for a third time, bringing the coffee to a simmer and removing it from the heat as soon as the foam rises, to develop a rich flavor.
6. 6Carefully pour the hot Turkish coffee into a small serving cup. Top the coffee with a generous dollop of the prepared coconut whipped cream and serve immediately.

Substitutions

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