Enjoy this sweet and creamy Coconut Milk Thai Iced Coffee with all the flavors and no dairy! It’s a paleo and vegan version of everyone’s favorite iced coffee.
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 that’s deliciously sweet, and it basically tastes like coffee ice cream in liquid form.
Coconut Milk Thai Iced Coffee Recipe
With the temperature hitting the 90s these days, there’s just no way I’m drinking hot coffee in the mornings. So I decided to make a paleo and vegan version of my favorite iced coffee, and I’ve been absolutely loving it!
This Coconut Milk Thai Iced Coffee is so decadent without a hint of dairy. The key is to make a thick and creamy sweetened condensed milk using coconut milk, which is much easier than you think. All you have to do is simmer the coconut milk and a sweetener until it’s reduced, then add almond extract and cardamom to make it taste truly authentic. It’s seriously the best combination of flavors.
The Key to Tasty Coconut Milk Thai Iced Coffee
To make your coconut milk Thai iced coffee 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. Then you can add plenty of ice to keep it cold and enjoy every sip!
You can even make the coffee and the sweetened condensed coconut milk ahead of time and enjoy it for a few days. Just make sure to whisk the coconut milk before pouring it over the coffee because it can separate as it sits in the refrigerator. It’ll combine well to it’s original creamy form once you shake it up a bit, so mix it up and enjoy the most delicious coffee, perfect to cool down with in the summer!
Coconut Milk Thai Iced Coffee (Paleo, Vegan)
Ingredients
- 4 cups strongly brewed coffee
- Ice cubes
- Additional dairy free milk optional
Sweetened Condensed Coconut Milk
- 14 oz can of full-fat coconut milk
- 3 tbsp maple syrup
- 1/4 tsp cardamom powder
- 1/4 tsp almond extract
Instructions
- Place the coffee in the refrigerator to let it chill.
- Add coconut milk in a saucepan.
- Heat over medium high heat while whisking continuously, until it starts to boil.
- Immediately reduce the heat to low to simmer once it starts boiling, then add maple syrup.
- Simmer while whisking occasionally for 30 minutes, or until the mixture is reduced to half.
- Stir in cardamom powder and almond extract.
- Remove from heat and let it cool.
- To make the Thai iced coffee, place ice cubes in 4 glasses.
- Divide the coffee into the glasses.
- Whisk the sweetened condensed coconut milk if it's separated, and pour over the coffee.
- Stir together and enjoy! You can add more dairy free milk if you want it creamier.
- Leftover condensed coconut milk will last up to a week in the refrigerator in an airtight container.
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Oh MAN! I am totally making this for tomorrow! Looks fantastic!
I have a vegan coconut condensed milk that I found at a health food store, but haven’t tried it. If I was to use this, would I just pour it straight into iced coffee, or would I still need to heat up with maple syrup and spices?
Oh my goodness yum!!! I haven’t had a Thai iced coffee since I was in high school – that was one of my favorites and I forgot about it until now. This looks so good and I love that your version is SO much healthier than the ones I used to have.
Love the flavors that you put in the sweetened condensed milk. i need to try this. This looks delicious and refreshing!
I’ve had thai iced tea but never thai iced coffee. YUM! I’m making this TODAY!!!
I am seriously obsessed with iced coffee at the moment. And with cardamom…heck YES! I’m going to try this with cold brew!
what kind of cardamom did you use
This looks so cool and delicious and such a great way to enjoy coffee in this summer heat!
Wow, the spices i this!! Got to have this Jean!!
OMG cardamom and coffee is like my fave combo! Reminds me of Turkish coffee… soooo giving this a go once the sun comes back out <3
Your recipe for sweetened condensed coconut milk with cardamom is SO appealing!! Can’t wait to make it. Thank you!
I’ve always loved this kind of coffee when travelling through south east Asia but stopped drinking them because of all the sugar, so it’s so nice to try a recipe with healthier ingredients. Perfect for summer!
Looks and sounds delish. I am obsessed with coffee- especially iced and in summer!
I love Thai Iced tea, so a coffee one will be even better! Great idea and I can’t wait to try it!
This is fabulous and perfect for hot summer. I can’t wait to try it soon !
I don’t drink coffee but I like the sound of this – do you have an iced tea version?
Thai iced coffee is my absolute favorite and my (nursing) daughter is intolerant of dairy so I was sooo excited for this recipe but I messed the condensed milk up somehow, it turned greyish and when I took it out of the fridge this morning it was almost solid but I mixed it and gave it a shot and it came out of the jar kind of lumpy and separated once it hit my coffee. I’m going to try a better quality coconut milk and simmer not quite as long, fingers crossed!
Oh no! That’s so weird that it changed colors. Let me know if it happens again and I’ll investigate if something is wrong with the recipe.
It seems like there have been plenty of successes, my bet is user error 😉 I’m trying it again tomorrow after I can get to the store for some more coconut milk!
Just a thought if you are on the keto diet use a different alternative for the maple syrup it is loaded with Carbs and Sugar
This recipe isn’t keto. Maple syrup is a healthier sugar for those people who aren’t trying to be low carb, and there’s only a minimal amount in this recipe.
Hey,
Thank you for coffee recipe, I really really like the way you explained it, Me and my family this coffee so i’m going to try this one in upcoming weekend where we set together once in a week so this will be amazing can you please tell me if i use persian saffron in it ? Because i have purchased saffron in good saffron price that is why thinking to make a twist in it, this will be perfect or not give me some suggestion
Thanks
Debra
Can the sweetened condensed milk be stored in the fridge? If so for how long?
You can for 3-4 days in the refrigerator. You do need to shake it well before each use because it may separate.
This looks so good! Do you use the sweetened condensed coconut milk in any other recipes?
I haven’t used it any other way, but I bet it’s delicious over fruits or even to make ice cream!
Thanks for sharing! Can I make a batch or is it better one at a time?
I do think it tastes best fresh, but you can definitely store in the fridge. The condense coconut milk might separate so just make sure to stir or shake well to enjoy leftovers.
Tried this recipe today it was easy to follow but the cardamom powder didn’t really absorb as well and the coconut milk gets lumpy and I poured my creamer into my coffee it clumped into little pieces. it wasn’t as pictured did I do something wrong???
Can I use buy coconut milk in carton instead of in the can ?
I used
(native Forrest simply organic Coconut Milk canned )
( frontier co-op ground cardamom )
Almond extract
Hey Rebecca, did you make sure to lower the heat as soon as it started to boil? If it boils at high heat for too long, it can curdle. Coconut milk in a carton has too low of a fat content so it won’t thicken right. I suggest the canned version.
Ok great thank you! I will make it again continuing using canned ! I thought I messed up that part of It haha ! The creamer tasted great! But yah it did get lumpy
Thanks !
I have another question do you use the thick part of the coconut milk in the can ??