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Creamy Iced Coffee With Coconut Milk

Creamy iced coffee with coconut milk combines bold coffee with smooth, dairy-free richness and a hint of natural sweetness. This refreshing drink delivers a silky texture and tropical flavor, making it a perfect, easy café-style option for warm days at home.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Drink, Snack
Cuisine American
Servings 18 cookies
Calories 45 kcal

Equipment

  • French press
  • kettle
  • Measuring spoon
  • Stirring spoon
  • Glass
  • Ice Tray

Ingredients
  

Coffee Base

  • 30 g coffee medium coarse grind
  • 500 ml hot water
  • Ice cubes as needed
  • 120 ml coconut milk
  • Sweetener optional

Instructions
 

  • Add medium-coarse ground coffee to the French press for balanced extraction.
  • Pour hot water over the grounds and stir gently to ensure even saturation.
  • Let coffee steep for four minutes without pressing.
  • Press the plunger slowly and steadily to separate grounds from coffee.
  • Fill a glass with ice and pour the brewed coffee over it immediately.
  • Add coconut milk and stir gently until smooth and creamy. Sweeten if desired.

Notes

Adjust grind size to control texture; coarser creates smoother coffee, finer increases strength. Shake coconut milk before use for consistency. Avoid over-steeping to reduce bitterness. Customize with vanilla or caramel. Store brewed coffee refrigerated up to two days for best flavor.
Keyword Bristle Cookie, Coconut Iced Coffee, Dairy Free Coffee, Ice Cream Cookie