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.