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Coconut Crush Summer Coffee Recipe

moka coffee pot
A refreshing vegan summer coffee combining crushed ice, coconut creaminess, and chilled coffee intensity.

Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 servings
Calories 170 kcal

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.