Let me tell you something.
When I was a freshman in college I ventured into Starbucks for the first time. It wasn’t a regular habit — I didn’t really like coffee unless it was loaded with cream and sweet flavors, and there wasn’t a Starbucks on campus — so this felt like an event.
That night I saw it on the menu: mocha coconut frappuccino. Two of my favorite flavors together. Even though I didn’t love coffee, I’d splurge on white chocolate mocha frappuccinos every now and then, but the idea of coconut and mocha together felt like something I would actually finish.
I ordered one. I sipped it and nearly lost my composure. I drank it down, thrilled and a little hyper from all the sugar and caffeine. It quickly became a favorite treat. The only downside: my budget suffered.
I also had an embarrassing shopping moment that year — a $98 sparkly black belt purchased on my dad’s card — which didn’t help my finances. But the memory of that mocha coconut drink stuck with me.
Starbucks became a treat I loved, but then one day the mocha coconut frappuccino vanished from the menu. I was heartbroken and stopped going for years. Later, my cousin told me she’d had one recently, and I knew I could either spend $6 a day and hundreds of extra calories, or recreate it at home.
I decided to make my own version. While the coffee shop version likely uses coconut syrup for a strong coconut flavor, this homemade recipe comes very close — about 98% there — especially thanks to the coconut milk whipped cream. With layers of chocolate syrup, cold brewed (or chilled) coffee, coconut milk, vanilla and sugar, topped with coconut whipped cream, toasted coconut and a final chocolate drizzle, this drink is indulgent and decadent.
Use a richly flavored coffee — fudge brownie or macaroon-style flavors work wonderfully. Avoid odd choices like strawberry, which will clash with the chocolate and coconut.
Homemade Mocha Coconut Iced Coffees
Ingredients
- 5 ounces brewed coffee, cold
- 1/2 cup coconut milk (lite, full-fat, or refrigerated kind)
- 3 tablespoons chocolate syrup
- 1 teaspoon vanilla extract
- 1 teaspoon sugar
- 2 tablespoons toasted coconut
- 1 can COLD full-fat coconut milk (for whipping)
- 2 tablespoons sugar (for the whipped coconut cream)
Instructions
- Brew coffee and let it cool. You can use leftover coffee chilled in the refrigerator or make it the night before. Cold coffee is essential.
- Make the coconut whipped cream: in the bowl of a mixer (or with a hand mixer), combine the cold coconut milk from the can and sugar. Beat until soft peaks form, similar to whipped cream — about 5–6 minutes. It may be slightly looser than dairy whipped cream but will still be delicious.
- Build the drink: add 1–2 tablespoons of chocolate syrup to the bottom of a glass, then add ice. Pour in the cold coffee, then the coconut milk, vanilla and sugar. Stir to combine. Add toasted coconut if desired.
- Top with 1–2 tablespoons of the whipped coconut cream and drizzle another tablespoon or two of chocolate syrup over the top. Serve immediately.
Notes
This recipe is adapted from the author’s iced mocha recipe combined with a coconut whipped cream method.
Did you make this recipe?
Share a photo on social media and tag #howsweeteats. I appreciate you so much!
Give it a try — this recipe lives up to the excitement and is absolutely worth the enthusiasm.