Ingredients
Equipment
Method
Instructions
- Start by brewing 4 cups of your favorite coffee. Allow it to cool to room temperature or refrigerate until chilled.
- Toast the shredded coconut in a dry skillet over medium heat, stirring frequently until golden brown and fragrant, about 3-5 minutes. Set aside to cool.
- In a large pitcher, whisk together the cooled brewed coffee and coconut milk until well combined.
- In a glass, drizzle about 2 tablespoons of caramel sauce on the bottom. Fill the glass with ice cubes, then pour in the coffee and coconut milk mixture until about three-quarters full.
- Top your iced coffee with whipped cream, drizzle with additional caramel and chocolate sauce, and sprinkle toasted coconut on top.
- Grab a straw or a spoon, give it a little stir, and enjoy!
Notes
- Add a splash of vanilla extract for extra flavor.
- Adjust caramel sauce to taste for sweetness.
- Store leftover iced coffee in the fridge for up to 2 days.