Ingredients
- 1 cup all-purpose flour
- 4 large eggs
- 1 1/2 cups coconut milk
- 1/4 teaspoon salt
- 1 cup fresh brewed coffee
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 cups whipping cream
Instructions
- Prepare the Crepe Batter: In a bowl, whisk together flour, eggs, coconut milk, and a pinch of salt until smooth. Let rest for 30 minutes.
- Cook the Crepes: Heat a non-stick skillet on medium-high, lightly grease with butter, pour a small amount of batter, swirl to coat, and cook for 2 minutes per side until golden. Repeat with all batter, layering parchment paper between crepes.
- Make the Coconut Latte Filling: Whip cream until soft peaks form, add coffee, sugar, and coconut milk, and beat until stiff peaks form.
- Assemble the Cake: Place one crepe on a serving plate, spread a layer of filling, and repeat layering until all crepes and filling are used. Top with a final layer of filling.
- Chill: Cover with plastic wrap and chill for at least 2 hours, preferably overnight.
- Serve: Dust the top with powdered sugar or drizzle with coconut cream before serving.
Notes
For gluten-free, substitute all-purpose flour with a gluten-free alternative. For dairy-free, use almond milk and coconut oil instead of butter.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Layering
- Cuisine: Global
- Diet: Vegetarian