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5 from 2 votes

Sweet iced Coffee with Coconut Milk

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.
Prep Time10 mins
Total Time10 mins
Course: Drink - non-alcoholic
Cuisine: American
Keyword: coconut, coffee, iced
Servings: 2
Author: Jane Saunders

Ingredients

  • 3 tbsp Espresso coffee powder add less/ more depending on preferences (see notes)
  • 250 ml/ 1 cup Off the boil water
  • 250 ml/ 1 cup Coconut milk
  • 2 tbsp Condensed milk add less/ more depending on preferences (see notes)

Instructions

  • Boil some water and let sit for 1-2 minutes
  • Put the coffee grounds into a cafetiere (French Press) and pour in the water
  • Let the coffee steep for 5 minutes then slowly press down the plunger on your Cafeti√®re (French Press)
  • Pour the coffee into a jug, allow to cool then chill for several hours (overnight is ideal)
  • Whisk in the coconut milk and condensed milk and serve over plenty of ice
  • This coffee can be stored (covered) in the fridge for up to 5 days. Shake or stir again before serving

Optional Garnishes

  • I¬†toasted some dessicated coconut and used it to decorate the rim of my glass - dip the rim in some condensed milk and then into the coconut
  • Whipped cream is always a good option for an extra treat

Notes

The recipe given is for a mid-strength coffee flavour and similarly, mid-range level of sweetness. Change it as follows:
  • Go for 2 tbsp espresso coffee for a milder coffee taste
  • Or ramp up the coffee buzz using 4 tbsp
  • Double the condensed milk for a sweeter hit or leave it out altogether (gulp)