Coconut Milk Iced Coffee
Coconut Milk Iced Coffee is a creamy, tropical twist on classic iced coffee that’s both dairy-free and refreshingly delicious. With customizable ingredients and naturally sweet coconut flavor, it’s an ideal treat for warm days or anytime you want a healthier, flavorful coffee experience.
Prep Time 10 minutes mins
Total Time 10 minutes mins
- 3 tablespoons espresso coffee powder adjust amount to taste; see notes
- 250 ml 1 cup hot water, just off the boil
- 250 ml 1 cup coconut milk
- 2 tablespoons condensed milk adjust sweetness to your preference; see notes
Bring water to a boil, then let it sit for 1–2 minutes to cool slightly. Place the espresso coffee grounds into a cafetière (French press) and pour in the hot water. Allow the coffee to steep for about 5 minutes, then slowly press down the plunger. Transfer the brewed coffee into a jug, let it cool to room temperature, and then refrigerate for several hours or ideally overnight. Once chilled, whisk in the coconut milk and condensed milk until well combined, and serve over a generous amount of ice. This iced coffee can be stored in the refrigerator, covered, for up to 5 days. Be sure to shake or stir before serving each time.
Optional Garnishes: Toast some desiccated coconut and use it to rim the glass by dipping the edge in condensed milk, then into the coconut for a decorative touch. For an indulgent finish, add a dollop of whipped cream on top.
This recipe offers a balanced, medium-strength coffee flavor with moderate sweetness, but you can easily adjust it to suit your taste:
Use 2 tablespoons of espresso powder if you prefer a milder, gentler coffee flavor.
For a bolder, more intense coffee kick, increase the amount to 4 tablespoons.
To enhance the sweetness, simply double the amount of condensed milk, or for a less sweet version, you can omit it entirely (if you're feeling brave).
