Dalgona Coffee With Coconut Cream

Combine instant coffee (6 g), erythritol (6 g), and water (6 g) in a tall bowl. Beat with a mixer for 4-5 minutes until the mixture turns pale, expands, and becomes thick enough to hold a stable foam.

Pour chilled coconut cream (120 g) into a glass. For a colder version, chill the glass in advance and add a few ice cubes right before serving.

Spoon the whipped coffee foam gently over the coconut cream and serve at once. You can stir the layers together before drinking or keep them separate for a more gradual flavor contrast.