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Iced Coconut Cappuccino Recipes

moka coffee pot
A refreshing vegan iced cappuccino made with espresso, coconut milk, and airy cold foam for tropical-inspired flavor.
Print Recipe
Prep Time 6 minutes
Cook Time 2 minutes
Total Time 8 minutes
Servings 2 servings
Calories 140 kcal

Ingredients
  

  • 2 shots espresso 60 ml, chilled
  • 1 cup coconut milk 240 ml
  • 2 teaspoons maple syrup
  • 1 cup ice cubes
  • ¼ teaspoon vanilla extract
  • 2 tablespoons cold water

Instructions
 

  • Brew 2 espresso shots (60 ml) and allow them to cool slightly.
  • Fill two glasses with 1 cup ice cubes, dividing evenly.
  • Pour chilled espresso over ice.
  • In a jar, combine 1 cup coconut milk (240 ml), 2 teaspoons maple syrup, ¼ teaspoon vanilla extract, and 2 tablespoons cold water.
  • Shake or froth mixture for 30 seconds until light foam forms.
  • Pour coconut foam mixture over iced espresso slowly.
  • Stir gently before serving.

Notes

Nutritional values (per serving)
Calories: 140
Total Fat: 6 g
Saturated Fat: 5 g
Carbohydrates: 18 g
Fiber: 1 g
Protein: 1.5 g
Vitamins and minerals (per serving)
Calcium: 10%
Vitamin D: 8%
Magnesium: 7%
Potassium: 6%
Iron: 5%
Any additional notes/tips to enhance the flavor for the recipe
  • Use light coconut milk for a thinner texture.
  • Freeze coffee ice cubes to prevent dilution.
  • Add toasted coconut flakes for aroma.
  • Blend briefly for a frappé-style drink.