A coffee that belongs near the water.
This Coconut Cream Iced Coffee with Coconut Cold Foam is an easy homemade coffee recipe made with coconut extract, vanilla, honey, and toasted coconut. If you’re looking for a tropical iced coffee recipe to make at home, you’ll love this creamy summer coffee.
The combination of honey, vanilla, coconut, and toasted coconut creates a smooth, tropical coffee that’s sweet without being overpowering. The coconut cold foam takes it to another level and makes it feel like a coffee shop treat right at home.
Why You’ll Love This Coffee
- Easy to make at home
- Naturally sweetened with honey
- Creamy coconut cold foam
- Perfect for summer mornings
- Coffee-shop quality without leaving the house
Ingredients For A Coconut Cream Iced Coffee
Coffee
- Moka pot coffee (I used illy Intenso)
- 1 tbsp honey
- 10g marshmallow fluff
- 1 capful coconut extract
- 1 capful clear vanilla extract
- Ice
Coconut Cold Foam
- 2 tbsp heavy whipping cream
- 2 tsp powdered sugar
- 2 capfuls coconut extract
Topping
- Toasted coconut
How To Make A Coconut Cream Iced Coffee
- Brew your coffee using a moka pot.
- While the coffee is hot, stir in the honey, marshmallow fluff, coconut extract, and vanilla extract.
- Fill a glass with ice and pour the coffee mixture over top.
- Add the heavy cream, powdered sugar, and coconut extract to your milk frother.
- Blend using the cold foam setting until thick and creamy.
- Pour the coconut cold foam over the iced coffee.
- Finish with toasted coconut and enjoy.
Coffee Tools I Used
These are the tools I use most often when creating my Coffee Before Chaos recipes:
Make It Your Own
Try adding:
- Vanilla sweet cream cold foam
- Coconut syrup instead of extract
- Caramel drizzle
- A pinch of sea salt
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