This sugar-free whipped iced coffee is made by whipping instant coffee, hot water, and the sugar alcohol erythritol into a foam, then spooning it over coconut milk and ice. No stove or oven is needed, and extra foam can be stored in the freezer.
Whip the instant coffee, hot water, and erythritol with an electric mixer for 5 minutes, until stiff foam forms.
Fill a glass with ice and pour in the coconut milk.
Spoon the whipped foam over the milk and serve. Store any extra foam in a covered container in the freezer for up to 1 week.
To help the foam become firm, start the mixer on low speed and increase it gradually; otherwise, the foam may not set.
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