Sweet Iced Coffee with coconut milk is easy to make and stores well in the fridge. Make a large batch and save yourself a few trips to the coffee shop this summer.

For a less creamy option, go for a Shakerato – it’s an iced espresso.

A glass of iced coffee made with coconut milk. With cream and toasted coconut garnish.

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I adore taking inspiration from holidays for many of my recipes because doing so brings back so many happy memories. Two years ago we took a trip to DisneyWorld. Predictably, we screamed our way through the rides, dutifully ooh’d and aah’d our way through the fireworks and coped with the blazing heat with ludicrous amounts of water and all manner of tasty concoctions.

One treat from this trip has stayed clearly in our minds – the iced coffee. It was bone-chillingly cold, sinfully sweet and had a real coffee buzz to it. We all agreed it was downright delicious.

It has taken me a while to get around to it, but I surprised my family recently with this coconut iced coffee. It’s maybe not as sweet and indulgent as the holiday version, but it’s a real treat to sip upon when it’s too hot for a regular coffee or cup of tea. Try serving it with a simple coconut macaroon alongside or, for an extra hit of caffeinated fun, a coffee cookie.

A quick guide to creating your perfect serve Sweet Iced Coffee

This Sweet Iced Coffee is a really simple drink to make, involving 3 easy steps:

Brew some espresso coffee, cool and chill. I don’t have a coffee machine, so I used a Cafetière (French Press)
Whisk in coconut milk & condensed milk
Serve over plenty of ice

Collage of an iced coffee being poured into a glass.

Pretty straightforward, right?

I’ve used coconut milk rather than cream to reduce the fat content and make this drink slightly healthier than it could be. Coconut milk adds a touch of creaminess to the drink and a delightful texture without adding undue fat and calories. Honestly, the coffee masks much of the coconut taste, but it’s very subtly there.

Ice coffee garnished with toasted coconut and coffee ice cubes.

Both the strength and sweetness of this coffee drink are really up to you:

Go for 2/3/4 tablespoon espresso powder per 250ml water for a mild/ mid-strength/ punchy coffee hit (my preference is 3 tbsp)
Add 1 or 2 tablespoon condensed milk per serving for a sweet/ supersweet drink (I opt for 1 tbsp)

But always serve it well chilled over plenty of ice.

You can also make coffee or sweet iced coffee ice cubes to add to the drink so that the flavour is not diluted as the ice melts.

Honestly, this is the simplest of summer drinks you can prepare. I recommend making a large batch and storing it in the fridge to decant as and when the coffee craving hits you. It’s one of my most popular non-alcohocic drink recipes.

A glass of coconut iced coffee with whipped cream.

More sweet coffee drinks

Have you made this sweet iced coffee? Let me know if you enjoyed it by leaving a review. i always love to hear from my readers.

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