Coconut Milk Thai Iced Coffee (Paleo, Vegan)

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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.

Coconut Milk Thai 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.

Coconut Milk Thai Iced CoffeeCoconut Milk Thai Iced Coffee

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 Coconut Milk Thai Iced Coffee

Coconut Milk Thai Iced Coffee (Paleo, Vegan)

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.
5 from 14 votes
Print Pin Rate
Course: Drinks
Cuisine: Thai
Prep Time: 5 minutes
Cook Time: 35 minutes
Chill Time: 1 hour
Total Time: 40 minutes
Servings: 4 servings
Calories: 197kcal
Author: Jean Choi

Ingredients

  • 4 cups strongly brewed coffee
  • Ice cubes
  • Additional dairy free milk optional

Sweetened Condensed Coconut Milk

Instructions

  • Place the coffee in the refrigerator to let it chill.
  • Add coconut milk in a saucepan. 
  • Heat over medium high heat while whisking, until it starts to boil. 
  • Reduce the heat to low to simmer, 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. Refrigerate to chill for at least 1 hour.
  • 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.
Nutrition Facts
Coconut Milk Thai Iced Coffee (Paleo, Vegan)
Amount Per Serving (1 serving)
Calories 197 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 16g 80%
Sodium 37mg 2%
Potassium 303mg 9%
Total Carbohydrates 7g 2%
Sugars 3g
Protein 1g 2%
Calcium 0.5%
Iron 12.5%
* Percent Daily Values are based on a 2000 calorie diet.
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24 reply

24 thoughts on “Coconut Milk Thai Iced Coffee (Paleo, Vegan)”

    1. Michelle

      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?

      Reply ↓
  2. Emily @ Recipes to Nourish


    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.

    Reply ↓
  10. Irena Macri


    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!

    Reply ↓
  15. Jayne

    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!

    Reply ↓
    1. Jean Choi Post author

      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.

      Reply ↓
      1. Jayne

        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!

        Reply ↓
  16. april lott

    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

    Reply ↓
    1. Jean Choi Post author

      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.

      Reply ↓
  17. Debra Daniel


    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

    Reply ↓
    1. Jean Choi Post author

      You can for 3-4 days in the refrigerator. You do need to shake it well before each use because it may separate.

      Reply ↓

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