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Coconut caramel iced coffee

Coconut caramel iced coffee


Keep cool during the summer with this coconut caramel iced coffee, made with Alpro Barista coconut drink. All you need are five ingredients and 15 minutes!

  • Feeds 2 Feeds 2
  • Ready in 15 minutes

Each serving contains

  • Energy
    1419kj 337kcal
  • Fat
    Low 10%
  • Saturates
    High 32%
  • Sugar
    High 67%
  • Salt
    Low 5%

% of adult’s reference intake | Carbohydrates per serving : 64g

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Big Bag Option


  • 100g Fairtrade caster sugar
  • 1 tsp vanilla extract
  • 80ml freshly brewed espresso
  • 300ml Alpro Barista coconut drink
  • 2 scoops vegan vanilla ice cream alternative (we used Swedish Glace)


  1. To make the syrup, put the sugar and 25ml water in a small saucepan over a medium heat and stir until the sugar has dissolved
  2. Increase the heat to high, bring the mixture to the boil, then bubble for a few minutes, stirring occasionally – it will turn a deep amber colour
  3. Take off the heat and allow to cool for a minute before adding 50ml water to the pan along with the vanilla extract
  4. Return to the heat and stir until you have a smooth syrup
  5. Allow to cool before transferring to a sterilised jar or bottle
  6. Store in the fridge until needed
  7. Put 6 tbsp of the caramel syrup, the espresso, coconut drink and ice cream alternative in a large jug and blitz with a stick blender for a few seconds, until frothy
  8. Fill two highball glasses with ice and pour over the iced coffee mix
  9. Drizzle over a little extra caramel syrup and serve immediately

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