Iced Coconut Whipped Coffee
Create a dairy-free Dalgona-style coffee with a fluffy, mousse-like foam whipped from espresso, sugar, and water. This impressive drink is spooned over creamy, iced coconut milk for a cool and smooth finish.
Equipment
- Electric Mixer
Ingredients
- 3 tablespoons espresso powder
- 3 tablespoons sugar
- 3 tablespoons hot water
- 3 cups coconut milk
- Ice
Instructions
- Add the espresso powder, sugar, and hot water to the bowl of an electric mixer fitted with the whisk attachment, then whip on medium speed for 5 to 8 minutes. The mixture will go from dark and loose to pale, thick, and glossy, and it is ready when the whisk lifts up and the foam holds its shape without dripping.
- Fill two glasses with ice, divide the coconut milk between them, and spoon the whipped coffee evenly over the top. You should see a clear two-tone layer with creamy milk underneath and a fluffy coffee cap on top.
Notes
Foam tip: For the best results, use instant espresso powder. Regular ground coffee will not whip into a foam. Keep whipping until the mixture is pale, glossy, and holds stiff peaks.
Milk choice: Refrigerated carton coconut milk provides the smoothest sipping texture. Canned coconut milk also works but should be stirred well first as it is thicker.
Storage: Leftover whipped foam can be stored in an airtight container in the refrigerator for up to 2-3 days. Stir briefly before serving if needed.
Hot version: For a cozier drink, spoon the whipped coffee over steamed or warmed coconut milk instead of iced milk.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.