Description
Refreshing Coconut Iced Coffee with homemade coconut syrup, strong coffee, coconut milk, and cream for a tropical twist.
Ingredients
Scale
- 1 cup granulated sugar
- 1 cup water
- 1/2 cup unsweetened shredded coconut
- 4 cups strong brewed coffee, cooled (I prefer using a dark roast for a richer flavor)
- 1 cup coconut milk (full-fat or light, depending on your preference)
- 1/2 cup coconut cream (the thick part from a can of refrigerated coconut milk)
- 1/4 cup coconut infused simple syrup (adjust to taste)
- Ice cubes
- Optional: Toasted coconut flakes, for garnish
- Optional: Whipped cream, for topping
Instructions
- Combine Sugar and Water: In a medium saucepan, combine the granulated sugar and water.
- Add Coconut: Stir in the shredded coconut.
- Bring to a Boil: Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to dissolve the sugar completely.
- Simmer: Once boiling, reduce the heat to low and let the mixture simmer for about 10-15 minutes. This allows the coconut flavor to infuse into the syrup. You’ll notice the syrup slightly thickening.
- Strain: Remove the saucepan from the heat and let the syrup cool slightly. Then, strain the syrup through a fine-mesh sieve lined with cheesecloth (if you have it) or a nut milk bag to remove the shredded coconut. This will give you a smooth, clear syrup.
- Cool and Store: Let the syrup cool completely before transferring it to an airtight container, like a glass jar. Store it in the refrigerator for up to 2 weeks. The syrup will thicken further as it cools.
- Brew Strong Coffee: Brew your coffee stronger than you normally would, as the ice and coconut milk will dilute it. Let the coffee cool completely.
- Prepare Coconut Cream: Refrigerate a can of full-fat coconut milk overnight. Scoop out the thick coconut cream from the top of the can, leaving the watery liquid behind.
- Combine Ingredients: In a large pitcher or individual glasses, combine the cooled coffee, coconut milk, coconut cream, and coconut infused simple syrup. Start with 1/4 cup of the syrup and adjust to taste.
- Stir Well: Stir the mixture thoroughly to ensure all the ingredients are well combined and the syrup is evenly distributed.
- Add Ice: Fill glasses with ice cubes.
- Pour and Serve: Pour the coconut iced coffee over the ice.
- Garnish (Optional): If desired, top with whipped cream and toasted coconut flakes.
Notes
- Freeze coconut water into ice cubes to prevent your iced coffee from becoming watered down.
- For an adult version, add a shot of your favorite rum.
- Ensure you are using plant-based whipped cream if you choose to add it as a topping.
- Add a pinch of ground cinnamon, nutmeg, or cardamom to the coffee mixture for a warm, spicy twist.
- Add a tablespoon of cocoa powder or chocolate syrup to the coffee mixture for a decadent chocolate coconut treat.
- Use cold brew coffee instead of regular brewed coffee for an even smoother and less acidic iced coffee.
- If you prefer a different sweetener, you can substitute the granulated sugar in the simple syrup with coconut sugar, maple syrup, or agave nectar. Adjust the amount to taste.
- Play around with the ratio of coconut milk to coconut cream to achieve your desired level of creaminess. More coconut cream will result in a richer, thicker iced coffee.
- You can prepare the coconut iced coffee mixture ahead of time and store it in the refrigerator for up to 24 hours. Just give it a good stir before serving.
- Different coffee beans will impart different flavors to your iced coffee. Try using a Sumatran or Indonesian coffee for earthy notes, or an Ethiopian coffee for fruity and floral notes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes