Of course! Here’s the blog post you asked for, written in a fun, down-to-earth way, and following all your specific instructions:

If you’re dreaming of a mini tropical vacation but you’re stuck at home (me too!), this Coconut Iced Coffee Slush is exactly what you need.

It’s cold, creamy, a little sweet, and feels super fancy without being hard to make.

I whip this up all summer long when I want a fun drink that’s way better than anything at a coffee shop — and way cheaper too!

Why I Love This Recipe

Let me tell you why you need this in your life:

It’s SO refreshing and perfect for hot days.
It feels special without needing special ingredients.
It’s naturally sweetened (yay maple syrup!).
You can whip it up in 5 minutes — seriously!
The kids love the “coffee shop” vibes too (I make them a decaf version!).

What You’ll Need

1 cup cold brew coffee (chilled)
1/2 cup full-fat coconut milk (well-shaken)
1–2 tablespoons maple syrup (adjust to taste)
1 1/2 cups ice cubes
Optional: toasted coconut flakes for topping

Pro Tips

Use really cold cold brew for the best frosty texture.
Shake the coconut milk super well — it separates in the can.
Taste before you blend to check the sweetness. Some cold brews are more bitter!
Don’t over-blend or it’ll turn watery fast.
Serve right away — it melts quickly!

Tools You’ll Need

Blender
Measuring cups and spoons
Small bowl (for toppings)
Spoon (for drizzling maple syrup)

Substitutions and Variations

Swap maple syrup for honey or agave.
Use almond milk instead of coconut milk for a lighter version.
Make it mocha: Add 1 tablespoon cocoa powder before blending.
Kid version: Use decaf cold brew or a coffee-flavored herbal tea!

Make-Ahead Tips

You can brew your cold brew coffee the night before and chill it so it’s ready to go. You can also toast coconut flakes ahead and store them in an airtight container.

How to Make Coconut Iced Coffee Slush

Step 1: Pour cold brew coffee into blender.

Step 2: Add coconut milk.

Step 3: Add maple syrup.

Step 4: Add ice.

Step 5: Blend until slushy.

Step 6: Pour into glasses and top with toasted coconut if you want.

Tips for Leftovers and Storage

Honestly, this one’s best fresh! If you do have leftovers, you can pop it into the freezer. Let it thaw a few minutes and stir before drinking — it’ll be more like a granita!

Servings and Time

Servings: 2 glasses
Total time: 5 minutes

What to Serve With

Fresh fruit (like pineapple or strawberries)
A light brunch (like avocado toast or yogurt parfaits)
Or just sip it solo on a sunny afternoon!

FAQ

Can I use regular coffee instead of cold brew?
Yes, just make sure it’s completely chilled!

Can I make it sweeter?
Totally. Just add more maple syrup to taste.

What if I don’t have a blender?
You can shake everything with crushed ice in a big mason jar for a chunkier version.

Conclusion

This Coconut Iced Coffee Slush is seriously the ultimate summer drink — refreshing, a little fancy, and crazy easy. I can’t wait for you to try it! When you do, leave a comment and tell me how it turned out — and don’t be shy about asking questions. Happy sipping! 🌴☕💛

Would you also like a printable version you could include as a freebie for your readers? 🎁