Ohmygosh. This needs to be part of your life.
Never mind that it’s a sugary drink. Never mind that I am leading an 8-week Paleo Challenge starting on Monday with my friend, Kellie’s, Operation Boot Camp-Knoxville peeps, and this sweet, creamy, frosty beverage is about the meanest thing I can post on the internet right now. I should be posting about my usual meat-and-vegetable shenaniganz to prepare them for 8 weeks of clean eating, but instead, here we are. Sweet, coconutty central.
So I am going to get on my soap box and tell you that this has way less sugar and nasty additives (aka NO nasty additives) than the Starbucks version would have, but Starbucks doesn’t make this. Good. I get to keep this idea pure and simple for as long as I can. (And if we’re being completely honest, this was not my idea- I read the original recipe on one of my fave blogs, Half Baked Harvest, and have made them about 5 times since then. Add these babies to my list of obsessions, along with this season’s trend of faux leather. CAN’T STOP.)
Though I am not a morning coffee drinker- if you know me, you know I have enough au naturale pep in my step in the early am that adding caffeine to the mix could be downright scary- I do love me a fun coffee drink. In the winter, it’s hot. In the summer, it’s cold- specifically, it’s this Coconut Iced Coffee.
It’s so simple, but it’s brilliant. Pure, unadulterated coconut flavor from the real stuff, itself. Kind of like my homemade Pumpkin Spice Lattes, but with coconut. And ice. And a heaping side of shameless addiction.
- Coffee Ice Cubes
- Cold-brewed coffee** (amount depends on how many you want to make + size of ice cube trays)
- Sweetened Condensed Coconut Milk
- 1 can full-fat coconut milk
- ½ c granulated sugar
- ½ tsp pure vanilla extract
- To Make One Iced Coffee
- 5 oz cold-brewed coffee**
- ⅓ c sweetened condensed coconut milk
- 2-3 T coconut milk (either beverage or from a can- can also use regular cream/milk)
- ½ tsp pure vanilla extract
- Pour cold coffee into ice cube trays and freeze overnight. Store in freezer till ready to use.
- To make the sweetened condensed coconut milk, add the can of coconut milk, sugar, and vanilla to a small saucepan. Bring to a low boil, then reduce heat to a simmer. Simmer on low for 1 hour 30 minutes to 2 hours. Once the milk has thickened and reduced by about half, remove from stove and allow to cool. Pour into a glass jar and store in fridge until ready to use, or up to 2 weeks.
- To make one iced coffee: Mix together the sweetened condensed coconut milk, coconut milk, and vanilla until smooth. Place a few coffee ice cubes in your glass (I use 2-3). Add 5 oz coffee to the glass, then pour in the coconut milk mixture and stir well with a spoon. Cheers!
I am not a regular coffee drinker, so I have a hard time telling the difference between coffee that is cold-brewed and coffee that you have just chilled from your leftover (hot) morning pot (even though they say the former is much less bitter). I have made cold-brewed coffee before using this recipe from The Pioneer Woman with good results, but my preference is to totally cheat and buy Trader Joe's Cold Brewed Coffee Concentrate! Honestly, though, if you want to just use chilled leftover coffee, no one will complain once you mix it with this LUSCIOUS sweetened condensed coconut milk!!!
If you want to make it princess-y, add some whipped cream or whipped coconut cream + chocolate shavings on top. I keep it plebeian (aka no princess-y toppings) around here and we are still SO in love with the results.
Trouble-shooting: if you over-reduce the coconut milk and it gets REALLY thick, just whisk is really well to loosen it up before you use it, or thin it with some canned coconut milk (about 1 T at a time).