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Coconut caramel iced coffee

Coconut caramel iced coffee

https://www.coop.co.uk/recipes/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
    17%
    1419kj 337kcal
  • Fat
    Low 10%
    7.3g
  • Saturates
    High 32%
    6.5g
  • Sugar
    High 67%
    60.3g
  • Salt
    Low 5%
    0.28g

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

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Ingredients

  • 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)

Method

  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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