Dairy-Free Gamechanger: One Product, Endless Drinks

Want to capture the growing plant-based market? Fanale Barista Coconut Milk is 100% dairy-free and lactose-free—the perfect swap for customers who can’t drink dairy milk. Its rich, silky texture never separates and blends effortlessly with espresso, teas, chocolate, and fruit purées.

Here are four high-margin, dairy-free recipes to upgrade your menu with just one carton!

1. Raw Coconut Latte

A smooth, elevated twist on the classic iced latte—perfect for coffee lovers seeking a rich, dairy-free alternative to regular milk.

Ingredients:

• 200 mL Fanale Barista Coconut

• 220 g Ice

• 40 mL Espresso (or 4 g instant coffee dissolved in 40 mL water)

• 20 mL Cane Sugar Syrup (adjust to taste)

Instructions:

1. Extract espresso and set aside.

2. Fill your serving cup with 220 g ice.

3. Pour in 200 mL Fanale Barista Coconut.

4. Add 20 mL cane sugar syrup.

5. Float the reserved espresso on top.
   

2. Black Tea Coffee Coconut Latte

Bold, creamy, and deeply refreshing—this multi-layered dairy-free drink satisfies both tea lovers and espresso regulars.

Ingredients:

• 200 mL Fanale Barista Coconut

• 200 g Ice

• 30 mL Espresso (or 3 g instant coffee dissolved in 40 mL water)

• 20 mL Black Tea Espresso

• 20 mL Cane Sugar Syrup (adjust to taste)

Instructions:

1. Extract espresso and set aside.

2. Add 200 g ice into the serving cup.

3. Pour in 200 mL Fanale Barista Coconut and 20 mL Black Tea Espresso.

4. Add 20 mL cane sugar syrup.

5. Top off with the reserved espresso shot.

3. Chilled Mango Sago

A vibrant, tropical favorite packed with texture—combining chewy sago pearls, real fruit granules, and velvety dairy-free coconut milk.

Ingredients (500 mL serving):

• 150 mL Fanale Barista Coconut

• 180 g Ice

• 80 g Mango Puree / Mango Grain

• 20 g Red Grapefruit Granules

• 60 g Sago

• 10 mL Cane Sugar Syrup (adjust to taste)

Instructions:

1. Add 80 g mango purée and 10 mL cane sugar syrup into the bottom of the cup.

2. Layer in 60 g cooked sago.

3. Add 20 g red grapefruit granules.

4. Fill cup with 180 g ice.

5. Pour in 150 mL Fanale Barista Coconut.

6. Top with fresh diced mango cubes.
   

4. Chocolate Coconut Milk Coffee

An indulgent mocha-style creation where rich cocoa meets smooth coconut cream for a decadent, dairy-free finish.

Ingredients:

• 180 mL Fanale Barista Coconut

• 200 g Ice

• 30 mL Espresso (or 3 g instant coffee dissolved in 40 mL water)

• 20 g Chocolate Flavored Powder

• 50 mL Hot Water

Instructions:

1. Extract espresso shot and set aside.

2. In a separate shaker, mix 20 g Chocolate Flavored Powder with 50 mL hot water until completely dissolved.

3. Pour the chocolate mixture into the bottom of the serving cup.

4. Add 200 g ice.

5. Pour in 180 mL Fanale Barista Coconut.

6. Layer the reserved espresso on top.
   

Ready to expand your plant-based drink menu with zero hassle? 
Contact Fanale today to order bulk inventory or request a free sample for your shop!

Shop Fanale Barista Coconut (980 ml carton, 12 cartons/case)