2 cups brewed Folgers® Classic Roast Medium Coffee
½ cup Silk® Caramel Almond Creamer
½ + ⅓ cup non-dairy milk, divided
1 13.5-ounce can full-fat coconut milk, refrigerated overnight
½ cup pitted dates
¼ teaspoon salt
If serving lattes hot, warm brewed coffee in the microwave or over the stove. If serving lattes cold, refrigerate overnight. Divide into two glasses. Add ice if serving cold.
Add half of the creamer to each glass of coffee. Add ¼ cup non-dairy milk to each glass of coffee. Stir to combine.
For the coconut whipped cream: Scoop out the solid white coconut cream at the top of the can and add to a bowl; save the liquid coconut milk for another recipe. Using a hand mixer or whisk, whip the coconut cream until smooth and fluffy. Add a scoop on top of each latte.
For the date caramel: To a blender or food processor, add dates, ⅓ cup non-dairy milk and salt; blend until smooth. Drizzle on top of each latte.