First off, brew your favorite coffee, then take your can of coconut cream from the fridge and carefully with a spoon, scoop off just the white coconut fat from the top of the can into a large mixing bowl.
Using a whisk and some elbow grease, stir and whisk for 2-4 minutes until the coconut cream begins to thicken and become more whipped cream like. Once it’s at desired consistency add in coconut sugar and vanilla extract as you stir. Be sure to keep the bowl away from heat, and any excess coconut cream you don’t use for the coffees should be stored in the fridge.
Once the coconut cream is whisked and to desired consistency of whipped cream, grab your coffee mugs. First pour coconut sugar and shot of spirit into the mugs and stir until sugar fully dissolves.
Fill with hot coffee, but leave about 1/2 inch at the top for the coconut whipped cream.
Top Irish coffees with 1, 2, or even 3 big spoonfuls of whipped cream.
Grab your vegan chocolate bar and carefully shave off shavings of chocolate until you have about 2 tbsps. Garnish each coffee with a pinch of chocolate shavings. Enjoy extra chocolate bar with coffee…… and preferably a fireplace!
