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.
Servings: 2
Calories: 127kcal
Ingredients
- 3 tablespoon 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 tablespoon 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 Cafetière (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 tablespoon 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)
Nutrition
Calories: 127kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Cholesterol: 7mg | Sodium: 28mg | Potassium: 340mg | Fiber: 1g | Sugar: 15g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 0.4mg
