Coconut crush summer coffee exists for women who want beach confidence while surviving city heat gracefully.
This vegan cooler blends icy coconut indulgence, bold coffee backbone, and sweetness that feels irresponsibly refreshing.
Sip slowly, stay dramatic, and let coconut pretend vacation plans are pending.
Coconut Crush Summer Coffee Recipe
A refreshing vegan summer coffee combining crushed ice, coconut creaminess, and chilled coffee intensity.
Ingredients
- Strong brewed coffee cooled: 240 ml
- Unsweetened coconut milk: 250 ml
- Coconut cream: 2 tablespoons
- Maple syrup: 2 teaspoons
- Ice cubes: 2 cups
- Desiccated coconut optional garnish: 1 tablespoon
Instructions
- Add cooled coffee, coconut milk, coconut cream, and maple syrup into a blender.
- Add 2 cups ice cubes for a crushed texture.
- Blend for 20–30 seconds until slushy and smooth.
- Pour evenly into two tall glasses.
- Garnish with desiccated coconut if desired.
- Serve immediately while confidence stays chilled.
Notes
Nutritional Values (Per Serving)
- Calories: 170 kcal
- Total Fat: 7 g
- Saturated Fat: 6 g
- Carbohydrates: 20 g
- Fiber: 1.5 g
- Protein: 2 g
Vitamins & Minerals (Per Serving – %DV, Max 5)
- Calcium: 20%
- Vitamin C: 8%
- Potassium: 12%
- Magnesium: 10%
- Iron: 6%
Additional Notes / Tips to Enhance Flavor
- Add vanilla for dessert-level confidence.
- Use frozen coconut milk cubes for thicker texture.
- Skip sweetness entirely if bold feels fashionable today.
