This Vietnamese Coconut Egg Coffee recipe is great for those with lactose intolerance, and those wishing to avoid dairy. It draws it's origins from a Vietnamese Egg Coffee recipe, but substitutes the condensed milk with a combination of egg and cream of coconut. The egg yolk add a lot of texture due to the fats content.
A traditional Vietnamese egg coffee would use a Phin, however most home users with an espresso machine would do well with pulling 2 shots of Espresso.
Whisk 1 egg yolk and 2 teaspoons of cream of coconut in a small bowl until fluffy. Once fluffy, spoon delicately onto espresso.
Sugar or a sweetener of your choice can be added at this point.
For a little extra flavor, you can add a flavoring syrup and add some more variety to the end drink. Sweeteners bring out additional flavor in the coconut, making it more pronounced.