In a small saucepan, combine the coconut cream and powdered erythritol with a whisk. Whisking will help blend the coconut fat with the coconut water (if it wasn’t mixed well previously) and remove any lumps from the sweetener. Place the pot over medium heat and sprinkle the xanthan gum over the top when the mixture starts to get hot but not simmering yet.
Continue to heat the coconut cream mixture until it is beginning to thicken. Once it starts to thicken, allow it to cook for another 30 seconds to one minute, then remove it from the heat. Continue to whisk as the mixture will continue to thicken.
Place one ounce of the hot coconut milk mixture into the bottom of a coffee cup. Place the phin filter on top filled with about 2 tbsp of ground coffee (add more or less depending on your preference). Screw the filter into the phin tightly for a more robust coffee.
Add ¾ cup of boiling water into the phin filter. You may have to add the first half and then the second half. The whole drip process should take about 1 minute; if it is going faster than that, the coffee will be too weak.
Once the coffee has finished dripping, give everything a good stir. Repeat to make more servings. Serve immediately!