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Coconut Chill Instant Coffee Iced Coffee Recipe

moka coffee pot
A fast vegan iced coffee made with instant coffee and coconut milk for a smooth, refreshing, tropical finish.

Print Recipe
Prep Time 6 minutes
Total Time 6 minutes
Servings 2 servings
Calories 155 kcal

Ingredients
  

For the Coffee

  • Instant coffee powder: 2 teaspoons
  • Hot water: 80 ml
  • Ice cubes: 1½ cups

For the Coconut Chill Base

  • Coconut milk carton or light canned: 300 ml
  • Maple syrup or coconut sugar syrup: 1½ tablespoons
  • Vanilla extract: ¼ teaspoon

Instructions
 

  • Dissolve instant coffee powder in hot water until smooth.
  • Fill serving glasses with ice cubes.
  • Pour coffee evenly over ice.
  • In a bowl, mix coconut milk, syrup, and vanilla.
  • Stir until fully blended.
  • Pour coconut mixture over coffee.
  • Stir gently before serving.

Notes

Nutritional Values (Per Serving)

  • Calories: 155 kcal
  • Total Fat: 6.2 g
  • Saturated Fat: 5.1 g
  • Carbohydrates: 21 g
  • Fiber: 1.8 g
  • Protein: 2.2 g

Vitamins & Minerals (Per Serving – %DV, Max 5)

  • Calcium: 18%
  • Vitamin D: 12%
  • Iron: 10%
  • Magnesium: 14%
  • Potassium: 9%

Additional Notes / Tips to Enhance the Flavor

  • Chill coconut milk overnight for better smoothness.
  • Add a pinch of sea salt for depth.
  • Blend once if feeling dramatic and needing café foam energy.