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Author Notes: Made best with a KRUPS coffee machine. —Fancy Foodie
- 1/2 cup espresso
- 1/4 cup coconut milk
- 5 teaspoons coconut liqueur
- 4 teaspoons rum made from sugar cane
- 1 teaspoon light brown sugar
- 5 ice cubes
- 1 hollowed out coconut (to serve the drink)
- Pour the espresso into a bowl, add the light brown sugar and mix well to dissolve it. Allow to cool.
- Pour into a shaker and add the coconut milk, coconut liqueur, rum and crushed ice cubes.
- Shake well for around 20 seconds.
- Serve in the hollowed out coconut with two straws
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