- ¾ cup canned coconut milk
- ¼ cup pulp-free coconut water
- ¼ teaspoon coconut oil
- ½ teaspoon light brown sugar
- 1 pinch kosher salt
- 2 ounces brewed espresso or strong pour-over
- In a small saucepan over medium heat, combine the coconut milk, coconut water, coconut oil, brown sugar and salt. Warm, whisking vigorously, until frothy, 3 to 5 minutes.
- In a large mug, combine the frothy milk and the espresso. Serve immediately.