Cool, creamy, a little chocolatey, and full of coconut flavor — this is my go-to summer coffee treat.
☕ Intro
This iced mocha coconut latte is basically a tropical vacation in a cup. It’s cold, rich, chocolatey, and has just the right amount of coconut to make it feel special.
I started making this when I was tired of the same old coffee every morning, and now it’s my little pick-me-up when I need a boost or want to feel fancy without going to a coffee shop.
If you love iced coffee, chocolate, and coconut, you’re going to love this.
❤️ Why I Love This Recipe
- It tastes like dessert and coffee had a baby.
- Way cheaper than your usual coffee shop run.
- Takes just a few minutes.
- You can adjust everything — sweetness, coconut flavor, coffee strength.
- It looks and tastes so fancy but is actually super simple.
Backstory: I made this once during a heat wave when I was craving a mocha but didn’t want something heavy. I had some coconut milk in the fridge and thought, “Why not?” It was love at first sip. Now it’s my summer favorite.
🧊 Servings & Time
Makes: 1 latte
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
⚗️ Why This Recipe Works (Quick Science)
- Coconut milk adds natural sweetness and creaminess, balancing the strong espresso.
- Chocolate syrup blends easily with hot coffee and sweetens the whole drink.
- Iced coffee cools fast thanks to the ice and keeps its bold flavor when using espresso or strong brewed coffee.
🍽️ Meal Plan Ideas
- Add it to your brunch spread with toast, eggs, and fruit.
- Enjoy it with a protein-packed breakfast sandwich for balance.
- Sip alongside an afternoon snack like banana bread or trail mix.
😬 Common Mistakes
- Using weak coffee – You want strong espresso or cold brew so the flavor doesn’t get lost.
- Adding ice too early – Melted ice will water down your drink. Build it right before serving.
- Not shaking or stirring enough – You want the chocolate syrup and coconut milk fully blended.
🍴 What You’ll Need
- 1 shot of espresso or 1/4 cup strong brewed coffee
- 3/4 cup unsweetened coconut milk (from a carton, not the canned kind)
- 1–2 tablespoons chocolate syrup
- Ice cubes
- Optional: toasted shredded coconut for topping
🛠️ Tools You’ll Need
- Espresso machine or coffee maker
- Small saucepan or microwave (optional, to warm coconut milk)
- Spoon for stirring or small whisk
- Tall glass
- Measuring cups/spoons
🔄 Substitutions & Variations
- Swap coconut milk with oat or almond milk if you prefer.
- Use caramel syrup instead of chocolate for a caramel coconut vibe.
- Want it extra fancy? Blend it all into a frozen latte instead of serving over ice.
⏱️ Make Ahead Tips
- Brew your espresso or coffee ahead and chill it in the fridge.
- Toast shredded coconut in advance and store in a sealed container.
- Pre-mix coconut milk and syrup to pour quickly in the morning.
👩🍳 How to Make Iced Mocha Coconut Latte
Step 1: Brew the Coffee
Make 1 shot of espresso or 1/4 cup of very strong coffee.
Step 2: Mix Coconut Milk and Chocolate Syrup
In a small bowl or measuring cup, stir together the 3/4 cup cold coconut milk and 1–2 tablespoons chocolate syrup until smooth.
Step 3: Fill the Glass with Ice
Fill your tall glass all the way with ice cubes.
Step 4: Pour Coconut Mixture Over Ice
Pour the coconut milk and chocolate mixture over the ice.
Step 5: Add Espresso
Gently pour the espresso over the top for a layered look.
Step 6: Optional – Top with Toasted Coconut
Sprinkle a pinch of toasted shredded coconut on top.
🧊 Leftovers & Storage
- This is best fresh, but if you want to prep ahead, store the coconut-chocolate mix in the fridge for up to 3 days.
- Don’t store the drink with ice — it’ll water down. Build it when you’re ready to drink.
💬 Conclusion
This Iced Mocha Coconut Latte is like a cool breeze on a hot day. It’s super simple to make, totally customizable, and just a little bit indulgent — without being over the top. If you give it a try, leave a comment and let me know how it turned out or if you tweaked it your own way. I’d love to hear your take!
❓ FAQ
Can I use canned coconut milk?
You can, but it’ll be very thick and rich. I recommend thinning it out with water if you do.
Can I use instant coffee instead of espresso?
Yes! Just make it super strong so the flavor holds up.
Can I make it sugar-free?
Sure! Use a sugar-free chocolate syrup or make your own with cocoa powder and sweetener.
Can I make it hot instead of iced?
Absolutely! Just heat the coconut milk and skip the ice.
Want me to help you turn this into a printable recipe card or include a batch version for guests?
