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Vegan Café Bombón


  • ground espresso coffee that’s a little courser than finely ground
  • stovetop espresso maker or other espresso method
  • sweetened condensed coconut milk
  • either canned coconut milk or coconut whipping cream for topping optional


  1. First, you’ll want to put some of your condensed coconut milk into your cup. I find that the ones I buy are a lot thicker and sweeter than the condensed coconut milk I’ve made at home, so you’ll kind of have to do the sweetener part to taste, depending on which route you go.

    For the store bought, I would do a 1:4 ratio of condensed milk to espresso and I used a tablespoon to measure them out (1 tablespoon of condensed milk and 4 tablespoons of espresso). You can probably go heavier on the homemade version, but start at 1:4 until you add the espresso to know if you want more. 

    Some recipes go as high as a 1:1 ratio, but I would imagine the condensed milk they are using is on the less sweet side or it would be undrinkable otherwise.

  2. However you make yours, add your hot espresso to your condensed milk and stir and taste to find the right ratio for your taste. Remember, this is a dessert coffee so it’s OK to keep it sweeter than your regular morning cup of Joe.

  3. And now, you can add some optional coconut whipped cream! Chill your can (if using) so the cream solidifies and then put it in a bowl and whip with a mixer until it turns to whipped cream. Add some sugar and a dash of vanilla extract if you like (or leave it plain) and top your coffee when it’s done!