Sweet Chilled Coffee Treat

This island-inspired chilled coffee blends the deep taste of coconut with natural honey for a cool summer drink. The smooth coconut milk works great with strong coffee, making a creamy treat that feels like you're on a beach somewhere without being as heavy as regular cream.

I started making this drink every summer morning after visiting Bali where I first tried coconut and coffee together. What began as a travel memory turned into my go-to coffee choice during hot months, and now even friends who don't usually drink coffee ask for it whenever they stop by.

Ingredients

• Cold brewed coffee: This method cuts down bitterness and brings out sweetness that goes well with the coconut
• Coconut milk: Go for the full fat kind to get the richest texture and best flavor
• Honey: Add more or less based on how sweet you want it, real honey brings flowery hints that regular sugar doesn't have
• Shredded coconut: Get the plain kind with no added sugar for extra coconut punch and nice texture
• Ice cubes: Bigger ones work better since they don't melt as fast and keep your drink from getting watery
• Coconut flakes (optional): To top it off, they make it look prettier and smell amazing

Step-by-Step Instructions

Prepare the coffee:

Brew your coffee and let it cool all the way down in the fridge for at least 2 hours. Your coffee needs to be totally cold so the ice won't quickly melt and water down the flavor. Make your coffee a bit stronger than normal since the ice and coconut milk will tone it down.

Blend the ingredients:

Put your cold coffee, coconut milk, honey, and shredded coconut in the blender. Put the lid on tight and mix on high for 45 seconds until it gets foamy and smooth. The coconut bits should break down to tiny pieces that give the drink some body.

Strain if desired:

If you want it super smooth, pour it through a fine strainer. You don't have to do this step if you like a bit of texture from the coconut. When straining, push down lightly with a spoon to get all the liquid out without forcing chunks through.

Assemble the drink:

Fill your tall glasses almost full with ice. Slowly pour the coffee mix over the ice, watching it flow through the cubes to create pretty layers. Leave a little room at the top.

Garnish and serve:

Sprinkle some coconut flakes on top. For an extra nice touch, lightly brown the flakes first to bring out more flavor and smell. Serve right away with both a straw and spoon.

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The key to making this drink amazing is using good coconut milk. I once tried to save calories with light coconut milk and it just wasn't the same. The thickness of full fat coconut milk gives that silky feel that makes this drink so special. My daughter usually stays away from coffee but says this one changed her mind because it tastes more like a beach dessert than a morning pick-me-up.

Make Ahead Options

You can keep this coffee mix in the fridge for up to 3 days. I usually make twice as much and store it in a container with a lid to enjoy all week. The coconut fat might get a bit solid when cold, but just shake or stir it and it'll be perfect again. Just add fresh ice when you're ready to drink it. This saves time on busy mornings or when friends drop by unexpectedly.

Flavor Variations

You can easily change up the basic recipe to try different flavors. For something with spice, toss in a quarter teaspoon of cardamom and a little cinnamon before blending. If you love chocolate, add a tablespoon of cocoa for a mocha twist. In autumn, I like to mix in some pumpkin spice and a small amount of pumpkin puree. Each change keeps the tropical coconut base but lets you adjust for the season or what you're craving.

Serving Suggestions

This honey coconut coffee goes really well with breakfast treats, especially ones with tropical flavors like banana bread or pineapple scones. For an afternoon treat, pour it in fancy glasses with rims dipped first in honey then in toasted coconut flakes. It also tastes great with dark chocolate desserts, where the bitter chocolate balances out the sweet coconut coffee.

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Treat yourself to this cool tropical coffee that feels like a mini getaway with every drink!

Frequently Asked Questions

→ Can I make this with hot coffee?

Hot coffee can be used but must be cooled completely first. Brewing ahead and chilling the coffee in the fridge works best. Using hot coffee directly will melt the ice and water it down.

→ What type of coconut milk is ideal?

Canned full-fat coconut milk gives the best creamy results. For a lighter option, opt for chilled coconut milk beverages. Try to avoid sweetened cream of coconut, as it could make the drink overly sugary.

→ What if I want to replace honey?

Substitutes like maple syrup, agave, or coconut sugar work well, each providing slightly different flavors. Coconut sugar adds extra tropical undertones, for example.

→ Do I have to strain it?

Straining is up to you. For a velvety texture, strain to remove the coconut pieces. If you prefer extra texture and a bolder coconut taste, skip it.

→ How long can this stay fresh?

Keep the coffee mixture (without ice) in the fridge in a sealed container for 1-2 days. Separation might happen, so give it a good shake or stir before pouring over ice.

→ Can it be served warm?

Sure! Swap chilled coffee for warm and heat the coconut milk before blending. Skip the ice and pour into a mug. A sprinkle of coconut flakes would still work as a topping.