Summer / Fall / Spring / Coconut Oil / Cook / Gluten Free / Snack / Tieghan /
Iced coffee gives you a kick of energy, while still supplying a slightly sweet and comforting beverage. I bumped up the satisfaction factor by making a “coconut shell” that gets drizzled over the top of the drink and hardens as it cools. It’s perfect when eaten with a spoon and even sweet enough for a mid-day treat.
1 (15-ounce) can full-fat coconut milk, cold
1 tablespoon powdered sugar
1 teaspoon vanilla
5 ounces brewed cold coffee
1/3 cup sweetened condensed milk
2 to 3 tablespoons coconut milk
1/2 teaspoon vanilla extract
1 tablespoon LouAna® 100% Pure Coconut Oil, melted
1 tablespoon toasted coconut, for topping
Flip your cold can of coconut milk upside down and open it. There should be around 1/2 cup of coconut water at the top. Pour this into a container and save for another use. Scoop out the coconut cream and place in a bowl. Whip the cream for 3 to 5 minutes, until soft peaks form. Beat in the powdered sugar and vanilla. Place in the fridge while you make the iced coffee.
Mix together the sweetened condensed milk, coconut milk and 1/2 teaspoon vanilla extract until smooth. Place iced cubes in the glass. Fill the glass with coffee. Pour in the milk mixture and use a spoon to mix it all together. Top with coconut whipped cream and drizzle the whipped cream with the melted coconut oil. The coconut oil will create a coconut “shell.” Top with toasted coconut and drink the coffee!
Iced Coffee Recipe photo credit: Tieghan Gerard