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Creamy Iced Coffee With Coconut Milk

This creamy iced coffee with coconut milk combines bold coffee with smooth, rich texture and subtle natural sweetness. It creates a refreshing and satisfying drink that feels indulgent yet simple. Perfect for mornings or afternoon breaks, it transforms basic ingredients into a café-style beverage with minimal effort.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course beverage, Dessert, Snack
Cuisine American
Servings 18 cookies
Calories 110 kcal

Equipment

  • Mixing bowl
  • French press
  • Glass
  • Spoon
  • Ice Tray
  • kettle

Ingredients
  

Coffee Base

  • cup ground coffee coarse grind
  • cups hot water just off boil

Creamy Mix

  • cup coconut milk well shaken

Sweetener

  • tbsp sugar optional

Serving

  • cup ice

Instructions
 

  • Add ground coffee into the French press.
  • Pour hot water over coffee and stir gently to combine.
  • Let the mixture steep for four minutes for balanced flavor.
  • Press the plunger slowly to separate grounds from brewed coffee.
  • Stir in sugar while coffee is warm until dissolved.
  • Fill a glass with ice and pour brewed coffee over it.
  • Add coconut milk and stir gently until smooth and creamy.

Notes

Use less coconut milk for lighter texture or more for richer creaminess. Chill coffee before serving to avoid dilution. Freeze leftover coffee into cubes for better flavor. Add vanilla or cinnamon for variation. Store in the refrigerator up to two days and stir before serving.
Keyword Bristle Cookie, coconut milk coffee, Cookies, Ice Cream Cookie, Iced Coffee