Best 3 Caramel Coconut Iced Coffee Recipes
Indulge in a tropical delight with our Caramel Coconut Iced Coffee, a symphony of flavors that will transport you to a beachside paradise. This refreshing beverage combines the rich sweetness of caramel and coconut with the invigorating aroma of coffee, creating a taste sensation that is both indulgent and energizing. Served chilled over ice, this iced coffee is the perfect pick-me-up for a warm afternoon or a delightful treat to cool down after a long day.
In addition to the classic Caramel Coconut Iced Coffee, we also offer variations to cater to diverse preferences. For those who prefer a more intense coffee flavor, our Double Espresso Caramel Coconut Iced Coffee packs a stronger punch with an extra shot of espresso. If you're in the mood for something decadent, the Salted Caramel Coconut Iced Coffee adds a touch of savory sweetness with a sprinkle of sea salt. And for those with a sweet tooth, the Caramel Coconut Iced Latte offers a creamy twist with the addition of velvety steamed milk.
No matter your preference, our Caramel Coconut Iced Coffee and its variations are sure to satisfy your cravings for a refreshing and flavorful coffee experience. Grab your favorite tall glass and let us guide you through the simple steps to create this delightful beverage in the comfort of your own home.
COCONUT CARDAMOM ICED COFFEE
This exotic and indulgent blend of flavors will make you think you're on a tropical island! A delicious way to perk up your coffee!
Provided by France C
Categories Drinks Recipes Coffee Drinks Recipes
Time 10m
Yield 3
Number Of Ingredients 8
Steps:
- Place coconut flakes and and pinch of cardamom in a small pan over medium heat. Stir constantly until lightly browned, 3 to 4 minutes. Remove from heat.
- Place cold brew concentrate, 1/8 teaspoon cardamom, coconut milk, coconut extract, and sweetener in a blender. Blend until thoroughly mixed, 5 or 6 seconds.
- Fill 3 large glasses halfway with ice. Divide coffee mixture among glasses; top with shredded coconut.
Nutrition Facts : Calories 287.1 calories, Carbohydrate 7.9 g, Fat 28.7 g, Fiber 1.8 g, Protein 2.8 g, SaturatedFat 25.5 g, Sodium 48.8 mg, Sugar 1.5 g
COCONUT CARAMELS
When I had an abundance of coconut milk, I came up with the idea of using it to flavor homemade caramels. They're always among the first of my Christmas candies to disappear.-Wendy Rusch, Trego, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 pounds.
Number Of Ingredients 11
Steps:
- Line a 13x9-in. pan with foil; grease foil with 1 tablespoon butter. Layer with 1 cup coconut and 3/4 cup almonds; set aside., In a Dutch oven, combine sugar, coconut milk, corn syrup, cubed butter and cream. Cook and stir over medium heat until a candy thermometer reads 238° (soft-ball stage), about 40 minutes., Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook and stir until thermometer reads 244° (firm-ball stage), about 5 minutes longer., Remove from heat; stir in 1 cup coconut, vanilla, ginger, salt and remaining almonds. Immediately pour into prepared pan (do not scrape saucepan). Sprinkle with remaining coconut. Let stand until firm, about 5 hours or overnight., Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut caramel into 1-in. squares. Wrap individually in waxed paper; twist ends.
Nutrition Facts : Calories 75 calories, Fat 4g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 39mg sodium, Carbohydrate 10g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
COCONUT CARAMELS
Making your own candy may seem daunting, but time and attention are all you need. This recipe calls for two sugars: granulated, which provides the base for your caramel, and an inverted sugar, corn syrup, which stabilizes and keeps the caramel from crystalizing. The line between soft-chewy and hard candy is a delicate one, so a candy thermometer is recommended for precision. Ginger and cardamom will add a nice zing, but lean into other warm spices, such as cinnamon, black pepper or chili powder, if that's what you have on hand. A final coat of toasted, finely shredded coconut lends an almost buttery crunch, and prevents the pieces from sticking. Wrap up individually if you have the time: These are made for sharing and can be frozen for up to a month.
Provided by Yewande Komolafe
Categories snack, candies, dessert
Time 1h
Yield About 72 pieces
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Spread the coconut flakes in an even layer on a rimmed baking sheet, and toast until light golden brown, 5 to 8 minutes.
- Brush an 8-inch baking dish generously with coconut oil or coat with cooking spray. Sprinkle about 3 to 4 tablespoons of toasted coconut in an even layer on the bottom of the pan, and set aside.
- In a medium heavy saucepan, combine the coconut cream, sugar, corn syrup and sea salt. Bring to a boil over medium heat, stirring to dissolve the sugar. Boil, stirring frequently especially toward the end, until a candy thermometer reaches 250 degrees and caramel is a light golden brown and thickened, about 20 to 30 minutes. Remove from heat and stir in the ginger and cardamom.
- Pour the caramel into the prepared pan. Once the caramel stops bubbling and the surface forms a thin skin, about 3 minutes, sprinkle another 4 tablespoons toasted coconut across the surface. Allow to cool at room temperature and set completely, about 2 hours.
- Run a spatula around the sides of the baking dish, loosen and lift the caramel, and move onto a board or clean surface.
- Slice the caramel into 8 (1-inch-wide) strips, then across into 1/2-inch pieces, so you have about 72 caramels. Roll the sides of each piece in more toasted coconut. Wrap as individual sweets using 4- to 5-inch squares of parchment, wax paper, or cellophane, or use store-bought candy wrappers, twisting the ends to seal. Store at room temperature in a cool dry place. Caramels will keep stored at room temp for up to 7 days or frozen after wrapping for up to 1 month.
Tips:
- For a richer flavor, use dark roast coffee.
- Use fresh coconut milk for the best results.
- If you don't have coconut sugar, you can substitute brown sugar or granulated sugar.
- To make the caramel sauce ahead of time, store it in an airtight container in the refrigerator for up to 2 weeks.
- To make the iced coffee ahead of time, brew the coffee and let it cool completely. Then, store it in an airtight container in the refrigerator for up to 3 days.
- When you're ready to serve, simply pour the iced coffee over the caramel sauce and top with whipped cream and a sprinkle of coconut flakes.
Conclusion:
This Caramel Coconut Iced Coffee is the perfect drink to enjoy on a hot summer day. It's easy to make and can be tailored to your own taste preferences. Whether you like your coffee strong or weak, sweet or not, this recipe is sure to please. So next time you're looking for a refreshing and delicious iced coffee, give this recipe a try. You won't be disappointed!
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