Coconut Cream Coffee Cooler

Coconut Cream Coffee Cooler

Chilled espresso blends with coconut cream for a silky, tropical iced coffee.

Total 5 min Makes 1 serving Calories 190/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Tree nuts

This icy cooler pairs bold chilled coffee with rich coconut cream for a smooth, lightly sweet drink. Blended until frothy and poured over ice, it works well as a mid-afternoon pick-me-up or a light dessert substitute. A drizzle of coconut cream on top adds a bit of visual flair and extra richness.

Ingredients

  • 1 cup strong brewed coffee or espresso, chilled
  • 1/3 cup coconut cream
  • 1 tablespoons simple syrup
  • 1/4 teaspoon vanilla extract
  • 1 cups ice cubes
  • 1 tablespoons coconut cream, for drizzling

Method

  1. Brew coffee or espresso and chill in the refrigerator for at least 15 minutes, or use coffee that was made ahead and refrigerated.

  2. In a blender, combine the chilled coffee, coconut cream, simple syrup, vanilla extract, and ice cubes.

  3. Blend on high speed for 30 to 45 seconds, until frothy and smooth.

  4. Pour into a tall glass and drizzle the reserved tablespoon of coconut cream over the top.

  5. Serve immediately with a straw.

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Rate this recipe

★ 4.8 (1)

Coconut Cream Coffee Cooler

This icy cooler pairs bold chilled coffee with rich coconut cream for a smooth, lightly sweet drink. Blended until frothy and poured over ice, it works well as a mid-afternoon pick-me-up or a light dessert substitute. A drizzle of coconut cream on top adds a bit of visual flair and extra richness.

5 min 1 serving 190 cal

Ingredients

  • 1 cup strong brewed coffee or espresso, chilled
  • 1/3 cup coconut cream
  • 1 tablespoons simple syrup
  • 1/4 teaspoon vanilla extract
  • 1 cups ice cubes
  • 1 tablespoons coconut cream, for drizzling

Method

  1. 1

    Brew coffee or espresso and chill in the refrigerator for at least 15 minutes, or use coffee that was made ahead and refrigerated.

  2. 2

    In a blender, combine the chilled coffee, coconut cream, simple syrup, vanilla extract, and ice cubes.

  3. 3

    Blend on high speed for 30 to 45 seconds, until frothy and smooth.

  4. 4

    Pour into a tall glass and drizzle the reserved tablespoon of coconut cream over the top.

  5. 5

    Serve immediately with a straw.