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.
Servings: 1 iced coffee
Calories: 279kcal
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.
Notes
Storage:
This Coconut 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.
Nutrition
Serving: 1iced coffee | Calories: 279kcal | Carbohydrates: 18g | Protein: 11g | Fat: 15g | Saturated Fat: 13g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 29mg | Sodium: 123mg | Potassium: 524mg | Fiber: 2g | Sugar: 13g | Vitamin C: 3mg | Calcium: 86mg | Iron: 1mg