If you’re a fan of iced coffee and love a sweet, creamy twist, this Caramel Coconut Cream Iced Coffee is about to be your new favorite thing.
It’s refreshing, indulgent, and super easy to make at home. I started making this when I wanted a treat that tasted like a coffeehouse drink, but with ingredients I already had in my kitchen.
It’s become my go-to afternoon pick-me-up. You’ll love the mix of rich caramel, smooth coconut cream, and strong cold brew. Let’s make it!
What You’ll Need
- 1 cup cold brew coffee (unsweetened)
- 2 tablespoons canned coconut cream (chilled)
- 2 tablespoons caramel sauce (plus extra for drizzle)
- 1 teaspoon maple syrup (optional, for extra sweetness)
- 1/2 teaspoon vanilla extract
- Ice cubes
- Pinch of sea salt
Why I Love This Recipe
This drink hits every craving for me — creamy, sweet, cold, and caffeinated. It tastes like something you’d order at a fancy café, but it’s so easy to make at home.
- You don’t need a fancy machine
- It takes less than 5 minutes
- You can customize the sweetness
- Coconut cream makes it feel like a treat
- It’s naturally dairy-free
Servings & Time
Servings: 1
Total Time: 5 minutes
Macros (Estimated)
- Calories: 180
- Protein: 1g
- Fat: 10g
- Carbs: 22g
- Sugar: 18g
Why This Recipe Works (Quick Science)
Coconut cream has just the right amount of fat to give your coffee a smooth, rich body—kind of like frothed milk but without the dairy. Caramel adds that deep sweetness with a slight burnt sugar edge that balances the bitterness of the cold brew. A little salt and vanilla boost all the flavors and make them pop.
Common Mistakes
- Using warm coconut cream: It won’t whip or float properly. Chill it first.
- Too much caramel: It can overpower the drink. Stick to 2 tablespoons and add more only if you need it.
- Skipping the salt: That little pinch brings balance and makes the caramel shine.
- Using hot coffee: This will melt the ice and dilute the drink. Use cold brew or cooled coffee.
What to Serve With
- A slice of banana bread
- Toasted coconut biscotti
- Almond butter toast
- A bowl of fresh berries
Tools You’ll Need
- Tall glass
- Spoon or milk frother
- Measuring spoons
- Small bowl
- Spoon or whisk
- Reusable straw (optional)
Substitutions and Variations
- Swap coconut cream with heavy cream or oat milk creamer
- Use store-bought cold brew or homemade
- Try honey or agave instead of maple syrup
- Add a shot of espresso for extra caffeine
- Use chocolate sauce instead of caramel for a mocha twist
Make Ahead Tips
- You can mix the caramel, vanilla, and maple syrup ahead and keep it in a jar in the fridge
- Brew a batch of cold brew and keep it chilled for up to 1 week
- Whip the coconut cream and store it covered in the fridge for 2 days
Instructions
Step 1: Make the Caramel Coconut Base
In a small bowl, mix together 2 tablespoons caramel sauce, 1 teaspoon maple syrup, 1/2 teaspoon vanilla extract, and a pinch of sea salt until smooth.
Step 2: Whip the Coconut Cream
In another small bowl, whip 2 tablespoons of chilled coconut cream until light and fluffy. You can use a small whisk or milk frother.
Step 3: Fill the Glass
Add ice cubes to a tall glass until it’s about 3/4 full.
Step 4: Add the Coffee and Caramel Mix
Pour 1 cup cold brew coffee over the ice. Then pour in the caramel-vanilla mixture and stir well.
Step 5: Top with Whipped Coconut Cream and Drizzle
Spoon the whipped coconut cream on top and finish with a drizzle of caramel sauce.
Step 6: Serve and Sip
Add a reusable straw if you like, serve, and enjoy immediately.
Leftovers and Storage
This drink is best fresh. But if you need to make it ahead:
- Store the coffee and caramel mix in the fridge (separately from the ice and cream)
- Whipped coconut cream can be stored in a sealed container for 2 days
- Assemble just before serving to keep it fresh and frosty
Conclusion
I hope this Caramel Coconut Cream Iced Coffee becomes your new favorite treat like it has for me. It’s the perfect mix of sweet and smooth, and it only takes a few minutes to make. If you try it, drop a comment below and let me know how it turned out — or if you added your own twist!
