Get ready for the ultimate iced coffee treat to cool down with this spring and summer – this incredible Mocha Coconut Iced Coffee! This isn’t just your average iced coffee; it’s a luxurious blend of smooth cold brew, creamy half-and-half, coconut extract, and sweetened with maple syrup and an easy homemade dark chocolate fudge sauce. Finished with a toasted coconut rim and whipped cream, it’s an absolute dream for chocolate and coffee lovers! I love making this Mocha Coconut Iced Coffee on warm afternoons (like today, May 6th!) when I need a special pick-me-up that feels truly indulgent.
Why You’ll Love This Mocha Coconut Iced Coffee
- Decadent & Delicious: Tastes like a gourmet coffee shop treat, rich with chocolate, coconut, and coffee flavors.
- Homemade Fudge Sauce: The easy dark chocolate fudge sauce adds incredible richness (and you’ll have extra!).
- Refreshing Iced Coffee: Perfect for cooling down on warm spring and summer days.
- Easy to Assemble: Once the sauce is made, the drink blends up in minutes.
- Beautiful Presentation: The toasted coconut rim and whipped cream topping make it look extra special.
Ingredients for Mocha Coconut Iced Coffee
Here’s what you’ll need to craft this indulgent iced coffee treat. The full list with measurements is in the recipe card below.
Dark Chocolate Fudge Sauce
- Heavy cream (Dairy)
- Light corn syrup* (Sweetener/Texture) (Or substitute – see Variations)
- Dark brown sugar, loosely packed* (Sweetener)
- Dark chocolate (70% recommended), chopped (Chocolate) (Specific brand Chocolove mentioned)
- Vanilla extract (Flavoring)
- Unsalted butter (Fat)
- Salt (Seasoning)
Iced Coffee
- Cold brew coffee (Coffee)
- Pure maple syrup (Sweetener)
- Chocolate fudge sauce (from above) (+ extra for drizzle) (Sauce)
- Half and half* (Dairy) (Or substitute – see Variations)
- Coconut extract (Flavoring)
- Ice (Ice)
Rim & Topping
- Honey (for rimming) (Sweetener)
- Coconut flakes, toasted (for rimming & garnish)* (Coconut)
- Whipped cream (for serving)* (Topping) (Coconut whip for dairy-free)
(Notes refer to original recipe details/suggestions) (Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I adore the rich chocolate-coconut combination, but feel free to customize your Mocha Coconut Iced Coffee:
- Corn Syrup Substitute: If you don’t have or prefer not to use light corn syrup in the fudge sauce, you can try substituting glucose syrup, more maple syrup, or golden syrup, though the final texture might be slightly different. Some omit it entirely, though it helps prevent crystallization.
- Half-and-Half Substitute: Use whole milk, light cream, or your favorite creamy plant-based milk (like oat or full-fat coconut milk) instead of half-and-half.
- Different Chocolate: Use semi-sweet chocolate instead of dark chocolate in the fudge sauce for a slightly sweeter result.
- Make it Boozy: Add a shot of coconut rum, regular rum, or coffee liqueur to the blender.
- No Blender Needed: You can simply stir the cold brew, maple syrup, fudge sauce, half-and-half, and coconut extract together vigorously with ice in a shaker or directly in the glass if you don’t need the blended froth.
How to Make Mocha Coconut Iced Coffee
Making this indulgent Mocha Coconut Iced Coffee involves two main steps: making the sauce, then blending the drink.
Make the Dark Chocolate Fudge Sauce
- First, I make the delicious fudge sauce (this makes extra, which is never a bad thing!). In a medium saucepan, I combine the heavy cream, light corn syrup (or substitute), loosely packed dark brown sugar, and half of the chopped dark chocolate.
- I bring this mixture just to a simmer over medium heat, stirring constantly to melt the chocolate and dissolve the sugar. I let it simmer gently for 2-3 minutes. It’s crucial not to let the mixture come to a rolling boil, as dairy/sugar mixtures can separate or become grainy if overheated!
- I remove the saucepan from the heat. I add the remaining chopped dark chocolate, the vanilla extract, the tablespoon of unsalted butter, and the salt.
- I stir continuously until the residual heat melts the remaining chocolate and butter, and the sauce is completely smooth and glossy.
- I let the fudge sauce cool completely before using it in the iced coffees. (Store leftovers covered in the fridge!)
Prep the Glasses
- While the sauce cools (or just before serving), I prepare my serving glasses. I drizzle a little honey onto a small plate. On another small plate, I spread the toasted coconut flakes.
- I dip the rim of each serving glass first into the honey, then immediately into the toasted coconut flakes until the rim is nicely coated.
- I fill the prepared glasses with crushed ice.
Blend the Coffee
- In a blender, I combine the chilled cold brew coffee, pure maple syrup, 3 tablespoons of the cooled chocolate fudge sauce, the half-and-half (or substitute), and the coconut extract.
- I blend until the mixture is completely smooth, creamy, and slightly frothy.
Assemble and Serve
- I pour the blended coffee mixture into the prepared coconut-rimmed glasses filled with ice.
- I top generously with whipped cream (or coconut whip for dairy-free).
- I finish with an extra drizzle of the dark chocolate fudge sauce and a sprinkle of more toasted coconut flakes.
- Serve immediately!
Tips and Tricks for the BEST Iced Coffee
Here are my secrets for making this Mocha Coconut Iced Coffee truly exceptional:
- Quality Cold Brew: Use a good quality cold brew concentrate or homemade cold brew for a smooth, less acidic coffee base. Strong chilled regular coffee can work in a pinch.
- Don’t Boil Fudge Sauce: Keep the heat gentle when making the fudge sauce to prevent separation. Stirring in half the chocolate off the heat ensures smooth melting.
- Cool Fudge Sauce: Ensure the fudge sauce is completely cool before blending it into the cold coffee mixture.
- Toast Coconut Carefully: Watch coconut flakes closely when toasting (in a dry skillet or oven) as they burn quickly! Toast until lightly golden and fragrant.
- Adjust Sweetness: Taste the blended coffee before pouring. Add more maple syrup or fudge sauce if you prefer it sweeter.
How to Serve
This Mocha Coconut Iced Coffee is best served immediately while cold and frosty! Enjoy it as:
- An Afternoon Treat: The perfect indulgent pick-me-up on a warm spring or summer day.
- A Dessert Coffee: Rich enough to serve as a liquid dessert after a meal.
- A Special Weekend Indulgence: Treat yourself!
Serve immediately in the prepared toasted coconut rimmed glasses, topped with whipped cream and extra fudge sauce.
Make Ahead and Storage
- Fudge Sauce: The dark chocolate fudge sauce can be made up to 1-2 weeks ahead and stored in an airtight container in the refrigerator. Gently warm slightly or let sit at room temperature to make it drizzle-able if needed.
- Cold Brew: Cold brew coffee can be made ahead and stored in the fridge for up to a week.
- Assembled Drink: The finished iced coffee drink is best made fresh just before serving to maintain its texture and chill.
FAQs about Mocha Coconut Iced Coffee
- Can I use regular chocolate instead of dark chocolate for the sauce?
- Yes, semi-sweet or milk chocolate can be used, but dark chocolate (like the 70% recommended) provides a richer, less sweet contrast to the other ingredients.
- What can I use instead of half-and-half?
- Whole milk, light cream, or a creamy dairy-free alternative like full-fat canned coconut milk, oat milk barista blend, or cashew cream would work.
- Is this recipe vegan?
- To make it vegan, use maple syrup (not honey for rimming, maybe agave?), ensure dark chocolate is dairy-free, use coconut oil instead of butter in sauce (already an option in some recipes, works here too), use plant-based milk/cream instead of half-and-half, and top with coconut whip.
Enjoy this incredibly decadent, refreshing, and easy-to-make Mocha Coconut Iced Coffee! It’s a coffee lover’s dream treat.
Print
Mocha Coconut Iced Coffees
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 2 1x
- Category: Beverage, Breakfast/Snack, Drinks, Coffee, Iced Coffee
- Cuisine: American
Description
These Mocha Coconut Iced Coffees are the perfect treat to cool down with this summer! They’re sweetened with a touch of maple syrup and feature a super easy-to-make dark chocolate fudge sauce! Topped with whipped cream, more fudge sauce, and toasted coconut, it’s an iced coffee and chocolate lover’s dream!
Ingredients
Scale
For the Dark Chocolate Fudge Sauce (Makes Extra):
- 2/3 cup heavy cream
- 1/2 cup light corn syrup
- 1/2 cup packed light brown sugar*
- 2 (3.2 ounce) bars 70% dark chocolate, chopped (approx. 6.4 oz total)
- 2 teaspoons vanilla extract
- 1 tablespoon unsalted butter
- 1/4 teaspoon salt
For the Iced Coffees (Makes 3 servings):
- 3 cups cold brew coffee (or strong chilled brewed coffee)
- 3 tablespoons pure maple syrup (or adjust to taste)
- 3 tablespoons Dark Chocolate Fudge Sauce (from recipe above), plus extra for drizzling
- 3 tablespoons half and half (or milk/cream of choice)
- 3/4 teaspoon coconut extract
- Ice cubes
For Serving/Rim:
- Honey (for rimming the glass)
- 1/2 cup coconut flakes, toasted*, plus extra for garnish
- Whipped cream* (dairy or coconut)
Instructions
1. Make the Dark Chocolate Fudge Sauce:
- In a medium saucepan, combine the heavy cream, light corn syrup, brown sugar, and half of the chopped dark chocolate.
- Place over medium heat. Bring the mixture to a gentle simmer, stirring constantly, until the chocolate is melted and the sugar is dissolved. Simmer for 2-3 minutes, stirring. Do not let the mixture come to a rolling boil, as it could separate.
- Remove the saucepan from the heat. Add the remaining chopped dark chocolate, vanilla extract, butter, and salt. Stir until the remaining chocolate and butter are completely melted and the sauce is smooth.
- Let the fudge sauce cool completely before making the coffees. (Store leftover sauce in an airtight container in the refrigerator for up to 2 weeks. Reheat gently.)
2. Prepare the Glasses:
- Pour a thin layer of honey onto a small plate.
- Place the toasted coconut flakes* onto another small plate.
- Dip the rim of each serving glass first into the honey, then immediately into the toasted coconut flakes, rotating to coat the rim evenly.
- Fill the prepared glasses with crushed ice or regular ice cubes.
3. Make the Mocha Coconut Coffee:
- Combine the cold brew coffee, maple syrup, 3 tablespoons of the cooled chocolate fudge sauce, half and half, and coconut extract in a blender.
- Blend until completely smooth, creamy, and frothy.
4. Assemble and Serve:
- Pour the blended coffee mixture evenly into the prepared glasses over the ice.
- Top each glass with whipped cream (dairy or coconut).
- Drizzle generously with extra chocolate fudge sauce.
- Sprinkle with additional toasted coconut flakes.
- Enjoy immediately!
Notes
- Brown Sugar: Loosely packed means don’t press it down firmly in the measuring cup.
- Chocolate: Use good quality 70% dark chocolate for a rich flavor. Ensure it’s dairy-free if needed.
- Fudge Sauce: Cook the sauce gently; boiling can cause graininess. Ensure it cools before adding to cold brew.
- Coffee: Cold brew concentrate or regular strength cold brew works. Strong chilled brewed coffee is also fine.
- Toasted Coconut: To toast coconut flakes, spread them on a dry baking sheet and bake at 325°F (160°C) for 3-5 minutes, watching very carefully until lightly golden and fragrant. Alternatively, toast in a dry skillet over medium-low heat.
- Whipped Cream: Use canned whipped cream, homemade, or coconut whip for a dairy-free option.
- Sweetness: Adjust maple syrup and fudge sauce amounts to your preference.
- Storage: The fudge sauce stores well. The assembled coffee drink is best enjoyed immediately.