Easy Coconut Coffee in the Summer
¾ cup whole coffee beans
2 Tablespoons unsweetened shredded coconut
1 tablespoon coconut oil
¼ teaspoon vanilla
3 Tablespoons coconut milk
Toast the shredded coconut in the over for about 5 minutes or until slightly golden at 350 degrees.
Grind the coffee beans and toasted coconut together in a coffee grinder.
Add the ground beans to the American press and fill with hot water, coconut oil and add the vanilla extract. Let steep for about 5 minutes.
Press the grounds down slowly.
Pour the coffee into mugs and add the coconut milk. Enjoy while hot!