Coconut Iced Coffee Slush

When the sun is blazing and I need a caffeine kick, there’s nothing more satisfying than whipping up a Coconut Iced Coffee Slush. It’s creamy, frosty, and just the right balance of rich coffee and tropical coconut. I stumbled upon this combo during a vacation when I needed something more refreshing than a latte, but more indulgent than plain iced coffee. One sip, and I was hooked.

Now it’s my go-to summer drink — a chilled, velvety blend of coconut milk, coffee, ice, and a swirl of chocolate syrup, finished with toasted coconut flakes on top. It’s a dreamy mix of texture and flavor that feels both luxurious and effortless. If you’ve never had coffee with coconut before, trust me — this combo will surprise you in the best way.

Why You’ll Love This Coconut Iced Coffee Slush

It’s cool, creamy, and totally satisfying — perfect for summer mornings or an afternoon pick-me-up. The coconut milk brings a natural sweetness and a smooth texture that makes the drink feel more like a treat than a routine coffee. Plus, it’s quick to make and far more exciting than your standard cold brew.

What Kind of Coffee Should I Use?

You can use brewed coffee that’s been chilled, or if you’re in a hurry, instant espresso dissolved in cold water works just as well. Cold brew concentrate is also a great option if you want an extra-smooth, low-acid flavor. The key is to make sure your coffee is cold before blending to avoid melting the ice too quickly.

Options for Substitutions

Not into coconut milk? Swap it for oat milk or almond milk — both still bring a creamy texture. If you’re avoiding sugar, use a sugar-free chocolate syrup or skip it entirely and dust with cocoa powder instead. Want a stronger coffee flavor? Add a shot of espresso to the blend. Craving extra sweetness? A spoon of sweetened condensed milk takes it to dessert level.

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Ingredients for This Coconut Iced Coffee Slush

Brewed Coffee (chilled) – The backbone of the slush. Choose strong brewed coffee or cold brew for deep flavor without bitterness.

Coconut Milk (full-fat or light) – Adds a creamy tropical richness and makes the texture luscious. Use canned coconut milk for the best consistency.

Ice Cubes – Essential for that thick, slushy texture. Crushed ice works even better if your blender isn't super strong.

Chocolate Syrup – Gives a rich, sweet contrast to the coffee. You can drizzle it in the glass and blend some in for double the indulgence.

Maple Syrup or Sweetener (optional) – If you like your drinks sweeter, a little maple syrup balances the coffee’s boldness.

Toasted Coconut Flakes – For garnish. Adds crunch and extra coconut flavor that complements the drink beautifully.

Vanilla Extract (optional) – A splash of vanilla enhances both the coffee and coconut notes.

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Step 1: Brew and Chill Your Coffee

Brew a strong cup of coffee and let it chill completely. You can also use leftover coffee or cold brew for convenience. For a more intense coffee flavor, espresso shots work well too.

Step 2: Toast the Coconut Flakes

In a dry skillet over medium heat, toast the coconut flakes until golden and fragrant. This only takes about 2–3 minutes. Stir frequently to avoid burning. Set aside to cool.

Step 3: Prepare Your Glass

Drizzle chocolate syrup along the insides of your serving glass. This adds flavor and gives that stunning swirl effect.

Step 4: Blend the Slush

In a blender, combine 1 cup chilled coffee, ½ cup coconut milk, 1 to 2 teaspoons maple syrup (if using), ½ teaspoon vanilla extract (optional), and 1 ½ cups of ice. Blend until thick and smooth.

Step 5: Pour and Garnish

Pour the blended slush into the prepared glass. Top with a generous dollop of coconut milk or whipped coconut cream. Sprinkle the toasted coconut flakes over the top for texture and presentation.

Step 6: Serve Immediately

Serve with a wide straw or a spoon and enjoy right away while the texture is perfectly icy and creamy.

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How Long to Prepare the Coconut Iced Coffee Slush

Prep Time: Most of the time needed for this drink is passive. Brewing and chilling the coffee takes around 10–15 minutes, but you can easily do this in advance and store the coffee in the fridge for up to 3 days.

Blending Time: Once your coffee is cold, the actual preparation takes just 5 minutes. Blending the ingredients together and toasting the coconut flakes can be done almost simultaneously, making this an ultra-quick drink once your coffee is ready.

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Tips for Perfect Coconut Iced Coffee Slush

• Use strong coffee to avoid a watery flavor after blending with ice.
• Chill everything beforehand — especially the coffee and coconut milk — to help maintain the slushy texture.
• Blend in short pulses for a thicker consistency. Over-blending can make it too runny.
• Adjust sweetness to taste. Start with a small amount and increase as needed.
• Use full-fat coconut milk for maximum creaminess and richness.

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Watch Out for These Mistakes While Cooking

• Using hot coffee — it will melt the ice instantly and ruin the slush texture.
• Over-blending the ice can make the drink watery instead of thick and slushy.
• Skipping the garnish — toasted coconut adds texture and visual appeal that elevates the drink.
• Not using enough coffee — this can make the drink taste more like a coconut smoothie than a coffee beverage.
• Relying on weak blenders — if your blender struggles with ice, use crushed ice or freeze coffee into cubes for easier blending.

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What to Serve With Coconut Iced Coffee Slush?

1. Almond Biscotti

Crispy and nutty, these pair beautifully with the smooth coconut-coffee combo.

2. Banana Bread

Soft, spiced, and comforting — a slice of banana bread makes this drink feel like a full café-style experience.

3. Coconut Macaroons

Double down on coconut flavor with these sweet and chewy cookies.

4. Avocado Toast

For a more filling option, avocado toast adds savory contrast to the sweet slush.

5. Mini Chocolate Croissants

These flaky bites balance the drink's richness and add a touch of indulgence.

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Storage Instructions

Short-Term Storage: This slush is best served fresh right after blending. If needed, you can store it in the freezer for 30–60 minutes and re-blend to restore the texture.

Long-Term Prep: Brew the coffee ahead and refrigerate for up to 3 days. You can also pre-toast coconut flakes and store them in an airtight container. Blending should only be done right before serving for the best slush consistency.

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Estimated Nutrition (Per Serving)

• Calories: ~160
• Fat: 9g
• Saturated Fat: 7g
• Carbohydrates: 18g
• Sugar: 10g
• Protein: 1g
• Sodium: 45mg
• Fiber: 1g

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Frequently Asked Questions

Can I make this without a blender?

A blender is essential for achieving that slushy texture. Without it, you’ll just have iced coffee with coconut milk — tasty, but not the same.

Can I make this dairy-free?

Yes! It’s naturally dairy-free if you use non-dairy chocolate syrup and coconut whipped topping.

Can I use instant coffee?

Definitely. Dissolve 1–2 teaspoons of instant coffee or espresso in a small amount of hot water, then chill it before blending.

What if I don’t like coconut?

Try using almond milk or oat milk instead. You’ll lose the tropical flavor, but still get a delicious iced coffee slush.

Can I turn this into a cocktail?

Absolutely. Add a shot of coffee liqueur or coconut rum to make it a refreshing adult beverage.

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Conclusion

The Coconut Iced Coffee Slush is the perfect way to cool down and perk up at the same time. It’s an irresistible blend of bold coffee, creamy coconut, and sweet chocolate with just the right amount of crunch from toasted coconut flakes. Whether you’re sipping it on a sunny morning or treating yourself on a lazy afternoon, it delivers tropical vibes and serious refreshment. Once you try it, you might just ditch your regular iced coffee for good.

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