Cool, creamy, and lightly spiced — this Coconut Maple Iced Coffee is the perfect dairy-free pick-me-up for warm days.
Coconut Maple Iced Coffee: Your New Favorite Summer Sip
This Coconut Maple Iced Coffee was inspired by a drink I had on my recent trip to Thailand. It was called a coconut cream coffee, and I absolutely loved it — so much so that I tried to recreate it when I got home. I experimented with coconut cream over and over, but it just wasn’t working. It kept clumping, and based on my photo (under Thailand > Phuket), I knew it needed a generous layer of creamy milk. So I took a new approach: sweetening full-fat coconut milk and mixing it until smooth. It’s easy, customizable, and comes together in minutes. Make the cream as sweet and flavorful as you like, pour it over your coffee, give it a stir — and you’re there.
Why You’ll Love This Recipe
Cool and creamy: Sweet coconut milk poured over chilled coffee makes for the perfect warm-weather sip.
No dairy needed: This drink is completely plant-based and still rich and satisfying.
Naturally sweetened: Maple syrup brings just the right touch of sweetness without refined sugar.
Quick to make: You only need 5 minutes and a few ingredients to put it together.
Customizable and simple: Use hot or iced coffee, play with the spices, and make it your own.
Ingredient Highlight: Coconut Milk
Canned coconut milk adds a luxurious texture to this drink — rich, velvety, and just thick enough to swirl beautifully into coffee. Unlike coconut cream, which can be too dense and prone to clumping, full-fat coconut milk stirs in easily and is more consistent to work with. Shake the can well or stir it before using for the smoothest results.
Madly Delicious Must-Know Tips and Questions
- Make sure your coconut milk is fully combined before using — it can separate in the can.
- Use a frother, fork, or spoon to blend the coconut milk and maple syrup until smooth and pourable.
- You can adjust the amount of maple syrup and spices to taste.
- Works well with both hot and cold coffee — just skip the ice if you prefer it warm.
Can I use carton coconut milk?
It’ll work in a pinch, but canned coconut milk gives you the best texture and flavor.
How long does the coconut mixture keep?
You can make it ahead and store it in the fridge for up to 2–3 days. Just stir before using.
Do I need a frother?
Not at all! A fork or spoon works just fine — the frother just makes it extra smooth and a little fun.
Let’s Dish: Did You Know?
Coconut milk is a staple ingredient in drinks throughout Southeast Asia, especially in iced coffees and teas. From Vietnamese cà phê cốt dừa to Thai-inspired coconut espresso drinks, the blend of strong coffee and creamy coconut is both refreshing and satisfying. It’s a natural plant-based alternative that adds body and subtle sweetness — perfect for a drink like this.
Love a refreshing iced coffee that’s dairy-free and simple to make? Then try my Coconut Maple Iced Coffee!
It’s sweet, spiced, and made with just a few ingredients. Perfect for warm days or a mid-afternoon treat. Give it a try and tag me on Instagram @madly__delicious with #MadlyDelicious to share your take!
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Coconut Maple Iced Coffee
Equipment
- 12-16 ounce glass
- Hand mixer (aka milk frother), optional
Ingredients
- 8 ounces brewed coffee, warm or cold
- ⅓ cup canned coconut milk
- 1 tbsp pure maple syrup
- Dash of ground cinnamon and cardamom, to taste
- Optional garnish: flaked coconut or cinnamon
Instructions
- Brew the Coffee: Prepare 8-ounces of coffee and let it cool slightly if brewed hot. You can also use cold brew or leftover coffee from the fridge.
- Prep the Coconut Mixture: In a small bowl or glass, combine ⅓ cup canned coconut milk (make sure it’s fully stirred to reincorporate if separated) with 1 tablespoon pure maple syrup, a dash of cinnamon, and a dash of cardamom.
- Mix Until Smooth: Use a hand mixer or milk frother to blend the coconut mixture until smooth and lightly frothy. If you don’t have one, a fork or spoon works just fine — stir well to combine.
- Assemble the Drink: Pour the coffee into a 12–16 ounce glass. Add ice, then slowly pour the coconut-maple mixture over top.
- Garnish and Serve: Top with flaked coconut or a sprinkle of cinnamon, if desired. Enjoy immediately.