Coconut White Chocolate Latte Recipes

SKINNY WHITE CHOCOLATE-COCONUT LATTE

Steps:

• Combine coconut milk, white chocolate-flavored syrup, and coconut-flavored syrup in a mug. Pour hot coffee on top and garnish with a dollop of whipped cream.

WHITE CHOCOLATE COCONUT CAKE

Steps:

• In a large bowl, combine the cake mix, water, 3/4 cup cream of coconut and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 22-26 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, combine the evaporated milk, chips, cream cheese, 3 tablespoons heavy cream and remaining cream of coconut; cook and stir over low heat until chips are melted., Remove from the heat; stir in 1-1/2 cups coconut and 1 teaspoon vanilla. Transfer to a large bowl; cover and refrigerate until mixture reaches spreading consistency, stirring occasionally., For frosting, in a large bowl, beat remaining cream until it begins to thicken. Add sugar and remaining vanilla; beat until stiff peaks form., Place bottom cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake; sprinkle with remaining coconut. Refrigerate leftovers.

COCONUT-WHITE CHOCOLATE LATTE

Steps:

• Place coconut milk, white chocolate chips, cream of coconut, and vanilla in a saucepan. Bring to a simmer, stirring constantly until smooth.
• Remove from heat and froth.
• Pour coffee into a large mug. Carefully pour frothed milk mixture over top.

WHITE CHOCOLATE LATTE

Steps:

• In a saucepan, stir together the first 4 ingredients over low heat until white chocolate melts.
• Stir in vanilla and almond extracts; pour mixture into 4 mugs.
• Top with whipped cream and garnish with cinnamon sticks.

COCOLATTE

Steps:

• In a small saucepan over medium heat, whisk together white chocolate, coconut milk, orange zest, cinnamon and vanilla extract.
• Keep whisking until white chocolate has melted completely, and mixture is steaming-hot (not boiling) and frothy.
• Distribute double-strength espresso between two mugs and sweeten with brown sugar (remember - the white chocolate provides sweetness, too).
• Top each mug with 1 1/2 tablespoonfuls of Grand Marnier or Cointreau and then fill mug up with white chocolate/coconut mixture.
• Spoon some of the froth over top.
• Dust the top of each mug with more cinnamon.
• A cinnamon stick added to the mug as a 'swizzle stick' is a nice touch.

WHITE CHOCOLATE COCONUT BARK

Steps:

• Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt baking chips until 2/3 chips are melted. Remove from heat; stir until smooth. Stir in 1/4 cup each nuts, coconut and ginger. Spread into prepared pan; top with remaining ingredients (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.