Back to Recipe
Vegan Irish Coffee With Coconut Cream + Hawaij

Vegan Irish Coffee With Coconut Cream + Hawaij

Hot coffee, Irish whiskey, a pinch of warm hawaij, and a dollop of coconut cream make a super comforting, cozy cocktail. I like to serve mine for dessert or brunch!!

Author: Sunday Table1

Meal Type: Vegetarian

Cuisine:

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings: 1 Cocktail

Calories: 1,239 kcal per serving

Ingredients

  • Canned quail egg
  • Rye roll
  • Potato gnocchi
  • Sugar Free Red Bull
  • Sunflower oil
  • Whole-grain sorghum flour
  • Dried lotus seeds

Instructions

  1. Spoon out the solid bits of the coconut cream (or milk) into a medium, chilled bowl. Reserve the remaining liquid. Add the powdered sugar and vanilla to the solid coconut cream. Lightly whip until combined. Add the reserved liquid from the coconut cream, 1 Tablespoon at a time, until you get a slightly runny, lightly whipped consistency. You want to be able to spoon it over the coffee while still maintaining its shape. Refrigerate, unless you are using it right away.
  2. In a coffee mug, combine the hot coffee and brown sugar. Stir until the sugar is dissolved. Add the whiskey, and 1/8 teaspoon of hawaij. You can add up to 1/4 teaspoon depending on your taste. Spoon 1 heaping Tablespoon of whipped coconut cream over the top. Serve immediately.

Nutrition

Energy: 1,239 kcal | Total Fat: 54 g | Saturated: 14 g | Trans: 0 g | Cholesterol: 208 mg | Total Carbs: 166 g | Fiber: 13 g | Sugars: 7 g | Proteins: 27 g | Sodium: 1,345 mg | Polyunsaturated: 23 g | Monounsaturated: 12 g

©2026 OnlineCook LLC