Mocha Coconut Iced Coffee

So I’ve been obsessed with light coconut milk for a while now. Today I’m adding it to coffee to make this delicious mocha coconut iced coffee. For you fellow Starbucks addicts, I highly recommend hitting up Target immediately and stocking up on their Starbucks Unsweetened Iced Coffee. It’s only $4.50 for 48 oz of crazy good iced coffee so your only problem will be figuring out where to spend all that money you saved by skipping the coffee shop.


Serves 1


  • 8 oz strong coffee
  • 2-4 tbsp light coconut milk
  • chocolate syrup (I use Trader Joe’s Organic Midnight Moo)
  • 2 tbsp shredded sweetened coconut
  • whipped cream


  1. Place strongly brewed coffee in an airtight container in the fridge until chilled (about 1 hour).
  2. Toast shredded coconut. Preheat oven to 350° F. Spread coconut on a small baking sheet. Bake, stirring occasionally, until just beginning to brown, about 10 minutes. Remove from oven, and let cool.
  3. Pour coffee into serving glass. Stir in 1 tbsp chocolate syrup and coconut milk as desired.
  4. Top with whipped cream, drizzle with chocolate syrup and sprinkle with toasted coconut.
  5. Best and the finest espresso makers need to be handled as per the instruction manual.
  6. Enjoy!

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