There’s something magical about pairing the smooth sweetness of coconut cream with the nutty, chocolatey notes of Jungle Breeze. This recipe combines precise brewing measurements with the creamy indulgence of coconut to give you a luxurious, tropical-inspired cup of coffee.
What You’ll Need
Equipment:
- A scale (to measure the coffee and water precisely)
- Your preferred coffee brewer (French Press, pour-over, or drip coffee maker)
- A small saucepan (to warm the coconut cream)
- A spoon for stirring
- Your favourite mug
Ingredients:
- 15g ground Jungle Breeze coffee (medium grind for pour-over or French Press)
- 250g water (heated to 93°C / just off the boil)
- 30g coconut cream (approximately 2 tablespoons)
- 5–10g honey or brown sugar (optional, for sweetness)
- Toasted shredded coconut (optional, for garnish)
Step-by-Step Instructions
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Measure and Brew the Coffee
Using a scale, measure 15g of Jungle Breeze coffee. Heat 250g of water to 93°C (just below boiling).- For pour-over: Slowly pour the hot water over the coffee grounds in a circular motion, allowing the coffee to bloom for about 30 seconds before continuing.
- For French Press: Add the ground coffee and water to the press, stir gently, and let it steep for 4 minutes before plunging.
The precision in the coffee-to-water ratio ensures a clean, well-balanced brew that highlights Jungle Breeze’s sweet chocolate and nutty undertones.
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Warm the Coconut Cream
In a small saucepan over low heat, gently warm 30g of coconut cream until smooth and pourable. Don’t let it boil—just melt it down to the perfect silky texture. If you like a touch of sweetness, stir in 5–10g of honey or brown sugar. -
Combine the Coffee and Coconut Cream
Pour the freshly brewed Jungle Breeze coffee into your mug. Slowly stir in the warmed coconut cream until it’s fully blended. You’ll notice how the cream transforms the coffee into something velvety and indulgent. -
Garnish and Serve
For a finishing touch, sprinkle a small amount of toasted shredded coconut on top. It adds a light crunch and makes the drink feel just a little bit more special.
Why These Measurements Matter
Using 15g of coffee to 250g of water is a standard coffee-to-water ratio (1:16) that allows the flavours of Jungle Breeze to shine without being too weak or too overpowering. The medium-light roast is delicate enough to maintain its natural chocolate sweetness while balancing beautifully with the coconut cream.
Make It Your Own
- Iced Version: Brew the coffee as usual and let it cool. Pour it over ice, then add the coconut cream for a refreshing summer treat.
- Extra Indulgence: Top with a dollop of whipped coconut cream and a sprinkle of cocoa powder for a dessert-like twist.
- Coconut Spice: Add a tiny pinch of cinnamon or nutmeg to the coconut cream for an aromatic, warming variation.
This Coconut Cream Coffee is a simple yet luxurious way to enjoy Jungle Breeze. The rich, nutty coffee combined with the silky texture of coconut cream makes each sip feel indulgent but refreshing—like a moment of tropical calm, wherever you are.
Try it out and let me know how it turns out! I promise, once you’ve tasted this combination, you’ll find yourself craving it again and again.
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