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