- 1.5 pints hot freshly made double-strength coffee
- 1 Coconut, freshly grated
- 1.5 pints of milk (whole or skim)
- Sugar as needed
Heat the grated coconut and milk together over low heat until the milk becomes creamy. Strain, reserve the milk, and put the coconut on a tray under a hot grill for 2 minutes until it is light brown. Add the hot milk to the hot coffee, sweeten to taste, and serve sprinkled with the toasted coconut.