Healthy Coconut Cream Protein Iced Coffee (vegan)
This Healthy Coconut Cream Protein Iced Coffee is the perfect way to start your morning or power through an afternoon slump. Made with iced coffee, creamy coconut, and a boost of plant-based protein, this refreshing vegan drink tastes like a coffee shop treat while keeping you full and energized.
My mornings almost always start with an iced coffee in hand. Over the years, I’ve been on a mission to create healthier versions of my favorite coffee shop drinks using simple ingredients I already keep at home.
One thing you’ll always find in my kitchen is coconut. Whether I’m making this protein iced coffee, my Coconut Energy Balls, Coconut Cream Stuffed Dates Dipped in Chocolate, or Coconut Oat Blueberry Muffins, I love the creamy flavor it adds.
If you’re trying to make healthier choices without giving up the foods and drinks you love, be sure to browse my Breakfast, Healthy Drinks, and High-Protein Recipes collections. They’re filled with simple recipes that make healthy eating feel effortless.
Spotlight on This Healthy Coconut Cream Protein Iced Coffee
- Easy to make: Skip the coffee shop and make this refreshing iced coffee at home in just a few minutes. It’s quick, simple, and perfect for busy mornings.
- Absolutely delicious: Creamy coconut and rich coffee come together to create a refreshing drink that tastes like a tropical coffee shop favorite.
- Made with wholesome ingredients: This healthy iced coffee is naturally sweetened, free from refined sugar and artificial flavors, and made with simple ingredients you can feel good about.
- Naturally dairy-free: This vegan iced coffee is completely dairy-free without sacrificing the creamy texture you love.
- Perfect any time of day: Enjoy it as a satisfying morning coffee, an afternoon pick-me-up, or a refreshing treat on a hot summer day.
- Better than the coffee shop: Save time and money by making this homemade version right in your own kitchen. It’s every bit as delicious, costs a fraction of the price, and is ready whenever the craving strikes.
The Ingredients
Iced coffee: Start with your favorite unsweetened bottled iced coffee, or brew your own coffee a little stronger than usual and chill it completely before using.
Plant-based milk: I love using Organic Unsweetened Coconut MALK for its clean ingredients and subtle coconut flavor, but any unsweetened plant-based milk will work.
Dairy-free creamer: Nutpods Unsweetened French Vanilla is my favorite because it creates a rich, creamy texture without added sugar. Feel free to use your favorite dairy-free coffee creamer.
Vanilla plant-based protein powder: A smooth, high-quality vanilla protein powder blends into the topping to create a creamy texture while adding a satisfying boost of protein.
Pure maple syrup: Naturally sweetened with maple syrup, this recipe is free from refined sugar. Adjust the amount to suit your preferred level of sweetness.
Pure vanilla extract: A splash of vanilla enhances the coffee and complements the coconut flavor beautifully.
Coconut extract: This optional ingredient is what gives the drink its signature tropical coconut flavor. I highly recommend adding it if you’re a coconut lover.
Toasted coconut: Sprinkle toasted coconut over the creamy topping for extra crunch, flavor, and a beautiful coffee shop-style finish. While optional, it’s one of my favorite finishing touches.
Frequently Asked Questions
You can prepare the iced coffee up to 3 days in advance and store it in the refrigerator. For the best texture, make the creamy protein topping just before serving.
I recommend using a smooth vanilla plant-based protein powder that blends well without becoming chalky. A high-quality protein powder will create the creamiest topping.
Absolutely! Simply brew your favorite coffee a little stronger than usual, let it cool completely, and refrigerate it until chilled.
Of course! Simply omit the coconut extract and toasted coconut for a delicious vanilla protein iced coffee.
Yes! This iced coffee is naturally sweetened with pure maple syrup and contains no refined sugar.
This coconut iced coffee has about 11 grams of protein.
This recipe is designed for iced coffee. Hot coffee will melt the creamy topping and change the texture.
Yes! If your protein powder or coffee creamer is already sweetened, you can reduce or omit the maple syrup.
The Instructions
Step one: If you’re using toasted coconut, begin by adding the shredded coconut to a dry skillet over medium-low heat. No oil is needed. Stir continuously with a wooden spoon or spatula, as the coconut can go from perfectly golden to burnt very quickly.
After 3 to 4 minutes, once the coconut is lightly golden and fragrant, immediately transfer it to a plate to stop the cooking process. Let it cool completely before sprinkling it over your iced coffee.
Step two: Fill a tall cup 3/4 full with ice. Immediately add the iced coffee over the ice.
Step three: Add 1/4 cup plant-based milk over the coffee.
Step four: Prepare the coconut cream topping by adding the coconut milk, dairy-free creamer, vanilla protein powder, maple syrup, vanilla extract, and coconut extract to a tall glass or mason jar. Using a handheld milk frother, blend for about 1 minute, or until the mixture is smooth, light, and creamy.
Step five: Slowly pour the whipped coconut cream on top of the iced coffee. Optionally sprinkle with toasted coconut, add a straw, and enjoy immediately.
Storage
This Healthy Coconut Cream Protein Iced Coffee is best enjoyed immediately after it’s made. The ice will begin to melt, and the creamy topping will slowly lose its thick, fluffy texture as it sits.
If you’d like to save time, you can prepare the coffee ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to enjoy it, simply pour it over ice, blend the creamy topping, and assemble the drink just before serving for the best flavor and texture.
Tips and Modifications
The coconut extract and toasted coconut are completely optional. If you prefer a classic vanilla iced coffee, simply omit the coconut extract.
For the thickest, creamiest topping, use a well-shaken vegan coffee creamer and froth it until smooth and fluffy. If your topping seems too thin, refrigerate it for 10 to 15 minutes before pouring it over the coffee.
If you don’t have bottled iced coffee, simply brew your favorite coffee a little stronger than usual and let it cool completely. For an even richer flavor, brew it the night before and refrigerate it overnight.
Unsweetened bottled coconut milk gives this drink its light, tropical flavor without making it overly rich. Be sure to shake the bottle well before measuring so it’s nice and smooth.
Assemble the drink just before serving so the ice stays frozen and the creamy topping holds its texture.
Adjust the sweetness to your liking by adding a little more maple syrup or your favorite liquid sweetener.
This recipe can easily be divided into two smaller servings if you’re looking for a lighter afternoon pick-me-up or want to share.
More Vegan Drink Recipes
Chocolate Peppermint Protein Smoothie
Healthy Coconut Cream Protein Iced Coffee (vegan)
Equipment
- 1 dry skillet *to toast the coconut in
- 1 medium cup *to make the coconut cream topping
- 1 handheld frother
- 1 tall glass or mason jar *for the iced coffee
Ingredients
- ¾ cup chilled iced coffee
- ¼ cup unsweetened coconut milk
For the coconut protein cream
- ¼ cup unsweetened coconut milk
- ¼ cup dairy-free creamer *I recommend unsweetened.
- 1 tablespoon vanilla plant-based protein powder
- 1 teaspoon pure maple syrup
- 1 teaspoon pure vanilla
- ¼ teaspoon coconut extract * This can be optional.
Optional
- 1 tablespoon toasted coconut
Instructions
- If you're using toasted coconut, begin by adding the shredded coconut to a dry skillet over medium-low heat. No oil is needed. Stir continuously with a wooden spoon or spatula, as the coconut can go from perfectly golden to burnt very quickly.After 3 to 4 minutes, once the coconut is lightly golden and fragrant, immediately transfer it to a plate to stop the cooking process. Let it cool completely before sprinkling it over your iced coffee.
- Fill a tall cup 3/4 full with ice. Immediately add the iced coffee over the ice.
- Add 1/4 cup plant-based milk over the coffee.
- Prepare the coconut cream topping by adding the coconut milk, dairy-free creamer, vanilla protein powder, maple syrup, vanilla extract, and coconut extract to a tall glass or mason jar. Using a handheld milk frother, blend for about 1 minute, or until the mixture is smooth, light, and creamy.
- Slowly pour the whipped coconut cream on top of the iced coffee. Optionally sprinkle with toasted coconut, add a straw, and enjoy immediately.
