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Iced Coconut Mocha Coffee Recipe

moka coffee pot
A refreshing vegan iced coconut mocha combining espresso, cocoa, and creamy coconut milk for a smooth, summer-ready coffee.

Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 servings
Calories 145 kcal

Ingredients
  

  • Espresso coffee freshly brewed: 30 ml
  • Coconut milk unsweetened: 180 ml
  • Unsweetened cocoa powder: 1 tablespoon
  • Maple syrup or agave: 1½ teaspoons
  • Vanilla extract: ¼ teaspoon
  • Ice cubes: 1 cup
  • Pinch of sea salt: optional

Instructions
 

  • Brew 30 ml espresso using preferred method.
  • Add cocoa powder to coconut milk and stir until fully dissolved.
  • Mix maple syrup, vanilla, and salt into the coconut cocoa base.
  • Fill a tall glass with ice cubes.
  • Pour coconut mocha mixture over ice.
  • Slowly add espresso on top.
  • Stir gently and serve immediately.

Notes

Nutritional Values (Per Serving)

  • Calories: 145 kcal
  • Total Fat: 5.8 g
  • Saturated Fat: 4.2 g
  • Carbohydrates: 21 g
  • Fiber: 3 g
  • Protein: 2.5 g

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

  • Calcium: 15%
  • Magnesium: 12%
  • Iron: 16%
  • Potassium: 10%
  • Vitamin E: 14%

Additional Notes / Tips to Enhance the Flavor

  • Chill coconut milk beforehand for extra smoothness.
  • Dark cocoa intensifies mocha depth without extra sugar.
  • A salt pinch sharpens chocolate and balances sweetness beautifully.