Iced Coconut Cappuccino Recipes rescue overheated afternoons when makeup melts faster than motivation during long summer errands outside.
You sip chilled coconut foam confidently, pretending tropical vacations exist instead of laundry waiting dramatically at home.
Cold espresso sweetness keeps moods cooler than office air conditioning battles today.

Iced Coconut Cappuccino Recipes

moka coffee pot

A refreshing vegan iced cappuccino made with espresso, coconut milk, and airy cold foam for tropical-inspired flavor.

Print Recipe

Prep Time 6

Cook Time 2

Total Time 8

Servings 2 servings

Calories 140 kcal

Ingredients

2 shots espresso 60 ml, chilled
1 cup coconut milk 240 ml
2 teaspoons maple syrup
1 cup ice cubes
¼ teaspoon vanilla extract
2 tablespoons cold water

Instructions

Brew 2 espresso shots (60 ml) and allow them to cool slightly.
Fill two glasses with 1 cup ice cubes, dividing evenly.
Pour chilled espresso over ice.
In a jar, combine 1 cup coconut milk (240 ml), 2 teaspoons maple syrup, ¼ teaspoon vanilla extract, and 2 tablespoons cold water.
Shake or froth mixture for 30 seconds until light foam forms.
Pour coconut foam mixture over iced espresso slowly.
Stir gently before serving.