Toasted Coconut Caramel Iced Coffee
Make Toasted Coconut Caramel Iced Coffee, a Tropical beverage recipe with unsweetened shredded coconut, cold brew concentrate or strong brewed coffee, full-fat coconut milk (canned, unsweetened). It has about 10 min, about 280 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
Quick answer
Toasted Coconut Caramel Iced Coffee is a Tropical beverage recipe that takes about 10 min, makes 1 servings, has about 280 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
Recommended gear
As an Amazon Associate, Recipe Genius earns from qualifying purchases.
Keeps homemade mixes, dressings, baking, rice, and seasonings consistent.
View on Amazon
Useful for casseroles, cobblers, baked pasta, gratins, enchiladas, and family dinners.
View on Amazon
Useful for sauces, smoothies, dressings, soups, salsa, and quick purees.
View on AmazonToasted Coconut Caramel Iced Coffee ingredients
- 2 tbsp unsweetened shredded coconut
- 0.5 cup cold brew concentrate or strong brewed coffee
- 0.75 cup full-fat coconut milk (canned, unsweetened)
- 2 tbsp caramel sauce
- 1 cup ice
How to make Toasted Coconut Caramel Iced Coffee
- To toast the coconut: Preheat your oven to 325°F (160°C). Spread 2 tablespoons of unsweetened shredded coconut in a single layer on a small baking sheet.
- Bake for 5-7 minutes, stirring once halfway through, until the coconut flakes are lightly golden brown and fragrant. Alternatively, you can toast them in a dry skillet over medium-low heat for 3-5 minutes, stirring constantly.
- Remove the toasted coconut from the oven or skillet immediately and transfer it to a plate to cool completely. This prevents it from burning and allows it to crisp up.
- Once the coconut is cool, fill a tall 16-ounce glass generously with 1 cup of ice.
- Pour 1/2 cup of cold brew concentrate (or strong brewed coffee) into the glass over the ice.
- Next, add 3/4 cup of full-fat canned coconut milk. Stir gently to begin combining the coffee and milk.
- Drizzle 2 tablespoons of rich caramel sauce into the coffee mixture. You can add more or less to suit your sweetness preference.
- Stir all the ingredients together thoroughly with a long spoon until the caramel is well incorporated and the drink is evenly mixed.
- Garnish the top of the drink with the cooled toasted coconut flakes. Serve immediately and enjoy the delightful tropical and sweet flavors.
Toasted Coconut Caramel Iced Coffee FAQ
How do I make Toasted Coconut Caramel Iced Coffee?
Make Toasted Coconut Caramel Iced Coffee by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Toasted Coconut Caramel Iced Coffee?
The main ingredients include unsweetened shredded coconut, cold brew concentrate or strong brewed coffee, full-fat coconut milk (canned, unsweetened), caramel sauce, ice. The full ingredient list is included on this page.
How long does Toasted Coconut Caramel Iced Coffee take?
This recipe takes about 10 min, depending on prep speed and kitchen equipment.
How many calories are in Toasted Coconut Caramel Iced Coffee?
Recipe Genius estimates about 280 calories per serving. Nutrition is estimated, so use your own labels when precision matters.
More recipes you might like
Browse related collections
Cook smarter with Recipe Genius
Generate recipes, build meal plans, and create shopping lists with Recipe Genius.