If you love creamy, caramel-y iced coffee with a hint of coconut, you’re in for a treat!
This homemade iced coffee is smooth, sweet, and absolutely delicious—like a coffee shop specialty but way better (and cheaper!).
Perfect for warm mornings, afternoon pick-me-ups, or even a sweet treat when you’re craving something extra.
It’s easy to make and totally customizable.
You can use cold brew or regular brewed coffee, make it as sweet as you like, and even turn it into a fancy dessert drink with whipped cream on top.
Let’s get started!
☕ What You’ll Need
For the Iced Coffee:
- 1 cup cold brew coffee (or chilled brewed coffee)
- 1/2 cup coconut milk (full-fat for creaminess)
- 2 tbsp caramel sauce (plus extra for drizzling)
- 1 tbsp maple syrup or sweetener of choice (optional)
- 1/2 tsp vanilla extract
- 1/2 cup ice cubes
For Topping (Optional but Delicious!):
- Whipped cream
- Extra caramel drizzle
- Toasted coconut flakes
🔥 Pro Tips
- Make it extra creamy! Shake the coconut milk before using to mix the thick cream with the liquid.
- Chill your coffee! If you’re using freshly brewed coffee, let it cool completely before adding ice to avoid watering it down.
- Sweeten to taste! Some caramel sauces are already sweet, so adjust the maple syrup as needed.
- Want a stronger coffee flavor? Use coffee ice cubes instead of regular ice!
- For a fancy touch, rim the glass! Dip the rim in caramel sauce, then coat with toasted coconut flakes.
🛠 Tools You’ll Need
- A tall glass
- A small whisk or spoon for mixing
- A measuring cup
- A straw (optional)
🔄 Substitutions & Variations
- Dairy-free alternative: Use almond or oat milk instead of coconut milk.
- Stronger coffee: Use espresso shots instead of cold brew.
- Less sweet? Skip the caramel drizzle and use unsweetened coconut milk.
- Make it a dessert! Blend everything into a frappe-style drink with crushed ice.
⏳ Make-Ahead Tips
- Brew your coffee in advance and store it in the fridge for up to 3 days.
- Make a batch of coconut caramel creamer by mixing coconut milk, caramel, and vanilla, then store in the fridge for easy use.
👩🍳 How to Make Caramel Coconut Cream Iced Coffee
Step 1: Drizzle Caramel in the Glass
Drizzle caramel sauce along the inside of your glass for that coffee shop look.
Step 2: Fill the Glass with Ice
Fill the glass about halfway with ice cubes (or coffee ice cubes for extra flavor).
Step 3: Pour in the Cold Brew Coffee
Slowly pour your cold coffee over the ice, letting it swirl with the caramel.
Step 4: Add Coconut Milk and Sweetener
Pour in the creamy coconut milk and maple syrup, then add vanilla extract for extra flavor.
Step 5: Stir and Top with Whipped Cream (Optional)
Give it a gentle stir to mix everything, then top with whipped cream and a caramel drizzle!
Step 6: Add Final Toppings & Enjoy!
Sprinkle toasted coconut flakes on top for extra crunch and flavor.
🥶 Leftovers & Storage
- If you make a big batch, store the mixed coffee (without ice) in the fridge for up to 2 days.
- Coconut milk can separate when chilled, so give it a good shake or stir before drinking.
- Keep extra toasted coconut flakes in an airtight container for later use.
☕ Time to Enjoy!
This Caramel Coconut Cream Iced Coffee is the perfect balance of creamy, sweet, and bold flavors.
Whether you’re making it for a slow morning, an afternoon treat, or even to impress friends, it’s guaranteed to hit the spot.
Try it out and let me know what you think in the comments below—I’d love to hear how you made it your own! 😊☕✨
