Sweet, rich, deeply coffee flavoured, and with mellow coconut vibes, Iced Coconut Coffee is easy to make at home anytime that an indulgent coffee craving strikes. Using just three ingredients, and entirely plant based, this refreshing libation is my go to iced coffee drink of the summer.
This drink is inspired by Vietnamese coffee, a delicious coffee drink that combines condensed milk and intensely strong drip coffee into one sensational, knock your socks off flavour experience. Unfortunately for me, I can’t drink more than a sip of anything strongly caffeinated lest I end up looking like one of those people who have touched a Van de Graaff generator, so one longing sip and that’s it for me, as decaf versions are few and far between.
With the idea of Vietnamese coffee in mind, my ongoing affection for condensed coconut milk, and my love of iced drinks during the summer, this 3 ingredient wonder came together as one sweet way to beat the heat (and I make it with decaffeinated coffee too although you don’t have to).
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The Food Find: condensed coconut milk
Condensed coconut milk is a true boon to plant based eaters; you get all the rich, delicious, and sweet aspects of regular dairy condensed milk in a vegan version! Mildly coconutty, and most often made with two simple ingredients, condensed coconut milk can be used as 1:1 substitute for the mainstream version. Even non coconut lovers would likely enjoy this plant based substitute as its flavour is very mellow. Available in health food stores and many well stocked supermarkets, condensed coconut milk is a must have for any plant forward kitchen where sweets and baked goods are prepared. Find out more about Condensed Coconut Milk.
How to make Iced Coconut Coffee
Making Iced Coconut Coffee couldn’t be easier. To make the coffee component, use your preferred method of coffee brewing, such as espresso from a coffee machine, strong drip or french press coffee, instant espresso, or any other method of your choice. Just make sure that your coffee is quite strong! And of course, there is always the option to choose decaffeinated coffee , as I do.
For a deeply chilled drink, start by making the coffee in advance and then chilling it. Using a tall glass, simply add condensed coconut milk as the bottom layer; I find two tablespoons is just enough and quite sweet although of course you can add more. Follow this first layer with chilled strong coffee, a generous quantity of ice, and a final pour of unsweetened coconut milk to top it all off. If you prefer your drink to be less strong and more ‘milky,’ feel free to add more coconut mmilk. A nice stir before drinking to incorporate the ingredients, and iced coffee bliss is at hand.
If you haven’t had time to chill the brewed coffee first, let the coffee cool down a bit, ideally to room temperature, and add more ice if needed to the finished drink, which is the method I most often use.
A note on coconut milk
As one of the three ingredients in this recipe is coconut milk, it’s worth noting that there are two main varieties of readily available coconut milk: the ubiquitous canned version, and coconut milk that is packaged in a shelf stable tetra pack (just like oat and soy milk for example). For drinks, including this Iced Coconut Coffee, I personally prefer to use the tetra pack coconut milk as it is lighter and less rich, with usually a third of the fat content of canned coconut milk. In addition, canned coconut milk has usually separated into layers, and requires decanting and a good mix before using. Tetra pack coconut milk just needs a quick shake and is ready to pour. However, if you prefer a richer flavour and mouthfeel, go ahead and use canned coconut milk!
Serving size
This recipe is written for one serving of Iced Coconut Coffee, so multiply the recipe amounts by the number of servings you wish to prepare.
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Iced Coconut Coffee
Ingredients
- 2 tablespoons condensed coconut milk
- ½ cup strongly brewed coffee brewed according to desired method, caffeinated or decaffeinated
- 2-4 tablespoons coconut milk ideally tetra pack coconut milk, or well mixed canned coconut milk as a richer option
Instructions
- Allow your brewed coffee to come to room temperature, or chill if desired.
- To assemble the iced coffee, select a tall glass and pour in the condensed coconut milk. Then pour in the coffee, followed by a generous number of ice cubes. Pour in the coconut milk.
- If you like a stronger iced coffee, use the suggested amount of coconut milk. If you prefer your drink to be less strong and more ‘milky,’ feel free to add more.
- Serve with a straw or tall spoon for mixing, and enjoy!
Kin Tha says
Absolutely love how refreshingly simple and plant-based this version is! The mellow sweetness of condensed coconut milk with bold coffee notes sounds like pure summer in a glass. We're always exploring creative brews like this at Tea & Me (https://teame.in) — your recipe is definitely going on our must-try list. Thanks for the inspiration!
daraeats says
Thanks so much!