Coconut Caramel Iced Coffee
If you love creamy, caramel-y iced coffee with a hint of coconut, you’re in for a treat!
This homemade iced coffee is smooth, sweet, and absolutely delicious—like a coffee shop specialty but way better (and cheaper!).
Great for warm mornings, midday snacks, or when you want something sweet.
It’s simple to make and you can change it any way you want.
You can use cold brew or regular brewed coffee, make it as sweet as you like, and even turn it into a fancy dessert drink with whipped cream on top.
Let’s get started!
Ingredients
- 1 cup cold brew coffee (or chilled brewed coffee)
- 1/2 cup of coconut milk (full-fat for creaminess)
- 2 tablespoons of caramel sauce (plus more for sprinkling)
- Optional: 1 tbsp of maple syrup or your favorite sweetness
- 1/2 tsp vanilla extract
- 1/2 cup of ice cubes
- Whipped cream
- Extra caramel drizzle
- Flakes of toasted coconut
Tools
- A tall glass
- A small whisk or spoon for mixing
- A measuring cup
- A straw (optional)
Instructions
- Step 1: Drizzle Caramel in the Glass
Drizzle caramel sauce along the inside of your glass for that coffee shop look. - Step 2: Fill the Glass with Ice
Add ice cubes (or coffee ice cubes for extra flavor) to the glass until it is about half full. - Step 3: Pour in the Cold Brew Coffee
Slowly pour your cold coffee over the ice, letting it swirl with the caramel. - Step 4: Mix in the coconut milk and sweetener
Pour in the creamy coconut milk and maple syrup, then add vanilla extract for extra flavor. - Step 5: Stir and Top with Whipped Cream (Optional)
Stir it gently to combine everything together, then add whipped cream and a drizzle of caramel on top! - Step 6: Add Final Toppings & Enjoy!
Sprinkle toasted coconut flakes on top for extra crunch and flavor.
Tips & Variations
Add more cream! Shake the coconut milk before using to mix the thick cream with the liquid.
Cool down your coffee! If you’re using freshly brewed coffee, let it cool all the way down before adding ice. This will keep it from getting too watery.
Add sugar to taste! Some caramel sauces are already sweet, so adjust the maple syrup as needed.
Want your coffee to taste stronger? Instead of regular ice, use coffee ice cubes!
For a touch of class, rim the glass! Put caramel sauce on the rim, then cover it with toasted coconut flakes.
Alternatives & Enhancements
- Dairy-free alternative: Use almond or oat milk instead of coconut milk.
- Use espresso shots instead of cold brew to make your coffee stronger.
- Less sweet? Skip the caramel drizzle and use unsweetened coconut milk.
- Make it a dessert! Blend everything into a frappe-style drink with crushed ice.
Storage & Make-Ahead Tips
Brew your coffee in advance and store it in the fridge for up to 3 days.
Make a batch of coconut caramel creamer by mixing coconut milk, caramel, and vanilla, then store in the fridge for easy use.
If you make a big batch, store the mixed coffee (without ice) in the fridge for up to 2 days.
Coconut milk can separate when chilled, so give it a good shake or stir before drinking.
Store extra toasted coconut flakes in a container that won’t let air in so you can use them later.
Final Thoughts
This iced coffee with caramel coconut cream has the perfect mix of sweet, creamy, and strong flavors.
Whether you’re making it for a slow morning, an afternoon treat, or even to impress friends, it’s guaranteed to hit the spot.
Give it a try and leave a comment below to let me know what you think. I’d love to hear how you made it your own! 😊☕✨