Coconut Cappunchinno

The secret of this drink is to start with a perfect cappunchinno.  Here is my favorite recipe but there are others that will work just as well:

For a cappuccino at its best:

  • Pour cold milk into a metal steaming pitcher, about a third full
  • Release steam from the steaming wand for two seconds to eliminate any residual water
  • Dip the tip of the steaming wand into milk and start the jet. As the foam rises and the volume of milk increases, lower the pitcher, always keeping the tip submerged and tilted to create a vortex. Do not mix unnecessarily (i.e. let the natural circulating action do the work)
  • Continue steaming until the milk reaches 65 degrees (check via probe-style kitchen thermometer) and its volume doubles
  • Tap the base of the pitcher firmly on the countertop to compress the foam
  • Prepare an espresso in a large cup (ideally, a cappuccino cup)
  • Pour the foamed milk directly into the cup, first aiming for the center, then continuing in a circular motion out toward the rim
  • Operate the steam one more time to eliminate any remaining milk residue

  • Place in a cup 2 teaspoons cream of coconut (not coconut milk)
  • Brew in the cup a small cappuccino
  • Stir to blend. Top with additional foam if desired.
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