I’ll never forget the first time I had proper Vietnamese Iced Coffee. It was a sweltering summer day, and the combination of strong, dark coffee and sweet, creamy condensed milk was a revelation. This is my little homage to that memory, but with a twist from my own pantry. By using coconut milk, we’re keeping that luscious creaminess but adding a subtle tropical note that makes it feel like a vacation in a glass. It’s my go-to for beating the afternoon slump.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 5 mins (plus cooling) | 0 mins | 5 mins+ | 1 Person | Easiest |
Why You’ll Love This Recipe
- It’s dairy-free and naturally sweetened. No refined sugar here if you don’t want it.
- The coconut cream makes it incredibly rich and satisfying. No watery iced coffee here.
- You make the coffee concentrate ahead of time. Perfect for a grab-and-go morning.
Grab These
- 1 cup of strongly brewed coffee, cooled (I actually use cold brew for this—it’s less acidic)
- 3 tablespoons of full-fat canned coconut milk, well-shaken or coconut cream for ultimate luxury
- 1-2 teaspoons of maple syrup or simple syrup, to taste (you can skip this if your coconut milk is sweetened)
- Ice, and lots of it
- Optional: A splash of vanilla extract
Let’s Make It
This is so simple it almost feels like cheating. But trust me, the magic is in the quality of the ingredients.
First, brew your coffee. I’m a stickler for using cold brew concentrate here because it’s smooth and already cold, so it doesn’t get diluted as much. But if you’re using hot coffee, you must let it cool completely to room temperature before you start. Pouring hot coffee over ice just makes for a sad, watery drink.
Find a tall glass—the kind that makes you happy. Fill it to the brim with fresh ice. Now, pour your cooled coffee over the ice, leaving a little room at the top.
Here’s the key step: you need to shake your can of coconut milk like it owes you money. Then, measure it out and add the maple syrup (and vanilla, if using) to the coconut milk. Give it a quick whisk or shake it in a small jar until it’s combined. This ensures the sweetener is evenly distributed.
Slowly pour the sweetened coconut milk mixture over the top of the coffee. Watch as it cascades down through the dark coffee—it’s so pretty. Now, you can stir it all together or drink it in layers. I’m a layer-drinker. I love the way the flavor changes with each sip.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~ 80 kcal |
| Protein | 1g |
| Carbohydrates | 8g |
| Fat | 6g |
| Fiber | 0g |
| Sugar | 6g |
| Note: Values are estimates. |
Variations & Add-Ins
- Coconut Vanilla: Add that splash of vanilla. It’s a classic pairing for a reason.
- Mocha Coconut: Add a tablespoon of cocoa powder to the coconut milk mixture and whisk really well.
- Spiced Coconut: Add a tiny pinch of cinnamon or nutmeg to the coconut milk.
Serving Ideas
This is a standalone beverage hero. But it’s fantastic with a slice of banana bread or a handful of toasted macadamia nuts on the side.
Storage & Reheating
You can store the coffee concentrate and the sweetened coconut milk mixture separately in the fridge for up to 3 days. Shake the coconut milk well before using.
My Two Cents
Don’t use the thin, watery coconut milk from a carton. You need the full-fat, creamy stuff from a can. It makes all the difference in texture and flavor. I like the Chaokah brand.
You Asked, I’m Answering
- Is it supposed to separate? Yes! The fat in the coconut milk will naturally separate and float a bit. Just give it a quick stir with a straw before you drink.
- Can I make a big batch? Absolutely. Just mix the cooled coffee and the sweetened coconut milk mixture in a large pitcher. Give it a good stir before pouring over ice.