Iced coconut mocha exists for women who want beach energy without quitting coffee or responsibilities.
It mixes bold espresso, tropical coconut, and chocolate attitude like summer sarcasm in a glass.
Cold, creamy, unapologetic—this drink flirts harder than your sunscreen promises.
Iced Coconut Mocha Coffee Recipe
A refreshing vegan iced coconut mocha combining espresso, cocoa, and creamy coconut milk for a smooth, summer-ready coffee.
Ingredients
- Espresso coffee freshly brewed: 30 ml
- Coconut milk unsweetened: 180 ml
- Unsweetened cocoa powder: 1 tablespoon
- Maple syrup or agave: 1½ teaspoons
- Vanilla extract: ¼ teaspoon
- Ice cubes: 1 cup
- Pinch of sea salt: optional
Instructions
- Brew 30 ml espresso using preferred method.
- Add cocoa powder to coconut milk and stir until fully dissolved.
- Mix maple syrup, vanilla, and salt into the coconut cocoa base.
- Fill a tall glass with ice cubes.
- Pour coconut mocha mixture over ice.
- Slowly add espresso on top.
- Stir gently and serve immediately.
Notes
Nutritional Values (Per Serving)
- Calories: 145 kcal
- Total Fat: 5.8 g
- Saturated Fat: 4.2 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 2.5 g
Vitamins & Minerals (Per Serving – %DV, Max 5)
- Calcium: 15%
- Magnesium: 12%
- Iron: 16%
- Potassium: 10%
- Vitamin E: 14%
Additional Notes / Tips to Enhance the Flavor
- Chill coconut milk beforehand for extra smoothness.
- Dark cocoa intensifies mocha depth without extra sugar.
- A salt pinch sharpens chocolate and balances sweetness beautifully.
