Easy Thai Iced Coffee (with Condensed Coconut Milk!)

Sweet and creamy Thai Iced Coffee with an easy coconut-milk-based vegan condensed milk recipe. All the same delicious flavors with none of the dairy! This is a healthier, paleo, and vegan version of everyone’s favorite iced coffee recipe. 

What Makes This Recipe Great

The first time I had Thai iced coffee, my first thought was, “WHAT IS THIS CRACK THAT I’M DRINKING?” No joke. It was love at first taste. It’s the creamiest coffee ever. Deliciously sweet, and it basically tastes like coffee ice cream in liquid form.

In typical WGGA fashion, I wanted to re-create this delightful drink to make it a bit healthier, without sacrificing any flavor. The result? A dairy-free and vegan iced coffee with a creamy and delicious sweetened condensed milk substitute, made with canned coconut milk!

This drink is so decadent without a hint of dairy. Hot or cold, winter or summer, there is nothing better than an iced coffee treat. It’s the perfect pick-me-up without all the refined sugar and dairy. Yum!

Ingredient Notes

Brewed Coffee: You’ll want to use a pot of strongly brewed coffee, cooled. Use ground coffee or whole coffee beans, whichever you prefer.

Ice Cubes: Extra ice or light ice? Cubes or crushed? Your choice!

Plant-Based Milk: If you want any additional dairy-free creaminess beyond the vegan condensed milk. 

Coconut Milk: I use a can of unsweetened, full-fat coconut milk. It’s thick and creamy and the perfect vegan substitute for sweetened condensed milk! 

Maple Syrup: Pure maple syrup is the perfect substitute for cane sugar. It’s all-natural, super sweet, and has such a deep, lovely flavor. 

Ground Cardamom Powder: You’ll find this in the spice aisle if you don’t have it on hand already. 

Almond Extract: This is easy to find in the baking aisle of most local grocery stores.  

Step-by-Step Instructions

Vegan Condensed Milk

1. Place the coffee in the refrigerator to let it chill.
2. Add coconut milk to a saucepan. 
3. Next, heat over medium-high heat while whisking continuously, until it starts to boil. 
4. Once boiling, reduce the heat to low and simmer. Whisk occasionally for 30 minutes until the mixture is reduced to half.
5. Whisk in maple syrup, cardamom powder, and almond extract. 
6. Remove from heat and let it cool.

Thai Iced Coffee

1. Place ice cubes in 4 glasses. 
2. Divide the coffee into the glasses.
3. Whisk the sweetened condensed coconut milk and pour over the coffee.
4. Stir together and enjoy! You can add more dairy-free milk if you want it creamier.
5. Leftover vegan condensed milk will for 3-4 days in the refrigerator in an airtight container. It may separate while chilled, but you can give it a good shake or blend it before using it again.

Expert Tips

• Strong Coffee: To make sure your coffee is super yummy and not watered down, it’s important to make your coffee super strong. I used my espresso maker to brew my coffee, which turned out perfect. Add plenty of ice to keep it cold and enjoy every sip!
• Make Ahead: You can make this recipe ahead of time and enjoy it for a few days. Just make sure to whisk the condensed coconut milk or run it through a blender before pouring it over the coffee because it can separate as it sits in the refrigerator. 

Recipe FAQs

More Delicious Vegan Beverages!

Hot Chocolate Matcha Latte with Almond Milk

Black Sesame Latte

Persimmon Latte | Hongshi Latte

Pumpkin Spice Matcha Latte