Coconut Dalgona Iced Coffee That Tastes Like a Beach Vacation in a Glass

What Makes This Special

Most iced coffees are just cold and caffeinated. This one is cold, caffeinated, and stunning.

The dalgona foam is a silky-smooth, caramel-colored cloud that tastes like a sweet espresso dream—without fancy equipment. Pair that with creamier-than-cream coconut milk and a few cubes of ice, and you’ve basically engineered a tropical latte with attitude.

Also, this recipe is ridiculously customizable. Want less sugar?

Easy. Need it dairy-free? It already is.

Craving a mocktail vibe? Add vanilla, cinnamon, or even a splash of coconut water for island energy.

Ingredients

• 2 tablespoons instant coffee (freeze-dried or micro-ground works best)
• 2 tablespoons granulated sugar (or coconut sugar for a deeper caramel note)
• 2 tablespoons hot water (just off the boil)
• 1 cup full-fat coconut milk (well-shaken; or 3/4 cup coconut milk + 1/4 cup coconut water for a lighter sip)
• 1/2 teaspoon vanilla extract (optional, but highly recommended)
• Ice cubes (enough to fill your glass)
• Pinch of sea salt (optional, to pop the flavors)
• To garnish (optional): toasted coconut flakes, cocoa powder, or a drizzle of honey

How to Make It – Instructions

1. Chill your glass. Pop a tall glass in the freezer for 5 minutes. Cold glass = slower ice melt and better texture.Science.
2. Whip the dalgona foam. In a bowl, combine instant coffee, sugar, and hot water. Whip with a hand mixer for 2–3 minutes (or whisk by hand for 5–7) until thick, glossy, and holds soft peaks.
3. Flavor boost. Add vanilla to the coconut milk. If you’re feeling extra, toss in that pinch of sea salt.Stir well.
4. Build the base. Fill your chilled glass with ice. Pour in the coconut milk (and coconut water if using) until it’s 3/4 full.
5. Crown with foam. Spoon the dalgona whip over the top like a caffeinated cloud. It should float—majestic, slightly dramatic.
6. Garnish and serve. Dust with cocoa powder, sprinkle toasted coconut, or drizzle honey.Stir before sipping unless you like the “latte gradient” experience.
7. Taste and adjust. Too strong? Add more coconut milk. Too sweet?Next round, reduce sugar to 1 tablespoon. You’re the barista now.

Storage Tips

• Foam longevity: The dalgona foam keeps in the fridge for up to 24 hours. Store it in an airtight container; re-whisk for 15 seconds before using.
• Coconut base: Mix coconut milk with vanilla and refrigerate for 3–4 days.Shake before pouring—separation is normal, not a crisis.
• Pre-assembly warning: Don’t build the drink ahead of time. Ice + time = watery disappointment. Assemble right before serving.
• Make-ahead hack: Freeze coconut milk in large cubes.They melt slower and taste richer than water-based ice.

Nutritional Perks

This drink hits a rare trifecta: energizing, satisfying, and dairy-free. Coconut milk provides medium-chain triglycerides (MCTs), which your body uses quickly for energy—handy if you’re running on last night’s sleep. Coffee brings antioxidants and a clean caffeine kick without the sugar crash (assuming you don’t go wild with sweeteners).

Each serving, made with 2 tbsp sugar and full-fat coconut milk, clocks in around 220–280 calories, with about 20–24g sugar and 10–16g fat.

Want lower sugar? Use 1 tbsp sugar or a zero-calorie sweetener like allulose. Want lighter fat?

Use light coconut milk or a coconut-almond blend.

Don’t Make These Errors

• Using brewed coffee instead of instant. It won’t whip. Dalgona foam needs instant coffee’s fine solids to stabilize.
• Skimping on the whip time. If it’s not thick and glossy, it’ll sink like a stone. Keep whisking until it forms peaks.
• Warm coconut milk. Room-temp milk melts ice fast and makes the drink taste flat.Keep it cold.
• Over-sweetening the base. The foam is sweet already. Balance with unsweetened coconut milk to avoid cloying vibes.
• Ignoring the salt pinch. A tiny bit of salt sharpens the coffee and coconut flavors. It’s the stealth upgrade.

Recipe Variations

• Skinny Island: Use light coconut milk, 1 tbsp sugar, and add a splash of coconut water.Bright, refreshing, and beachy.
• Mocha Coconut: Dust cocoa powder into the foam while whipping and garnish with shaved dark chocolate. It’s giving affogato energy.
• Vanilla Almond Twist: Use half coconut milk, half unsweetened almond milk, and a full teaspoon of vanilla. Lighter body, big aroma.
• Caramel Crunch: Swap sugar for coconut sugar and top with a drizzle of caramel and toasted coconut flakes.Dessert, but legal before noon.
• Protein Boost: Stir 1/2 scoop unflavored or vanilla protein into the coconut milk. Shake vigorously to avoid clumps—yes, the shaker bottle lives.
• Spiced Tropics: Add a pinch of cinnamon and cardamom to the foam. Warm spices + cool coconut = chef’s kiss.
• Decaf Dream: Use decaf instant coffee for evening vibes.Same flavor, calm heart rate—win-win.

FAQ

Can I use regular brewed coffee instead of instant?

No. Brewed coffee won’t whip into dalgona foam. You can still pour brewed coffee over coconut milk and ice, but it’s a different drink entirely.

What sweeteners work best?

Granulated sugar and coconut sugar whip best.

Allulose or erythritol can work, but the foam may be slightly softer. Honey and maple taste great but don’t whip as firmly; use them in the milk, not the foam.

Why did my foam collapse?

It wasn’t whipped enough, your ratios were off, or the water was too cool. Stick to a 1:1:1 ratio of instant coffee, sugar, and hot water and whip until glossy peaks form.

Can I make it hot?

Yes.

Warm the coconut milk gently on the stove, pour into a mug, then float the dalgona foam on top. Stir before sipping—cozy and tropical at the same time, which is a neat trick.

Is full-fat coconut milk necessary?

Not mandatory, but recommended. Full-fat gives a creamier mouthfeel and balances the coffee’s bitterness.

Light coconut milk makes a thinner drink, still tasty but less decadent.

What brand of instant coffee works best?

Use a high-quality freeze-dried instant coffee for a smoother, less bitter foam. Micro-ground options are great too, but they can be more intense—adjust sugar to taste.

How can I reduce the sugar without losing structure?

Try 1 tablespoon sugar plus a few drops of liquid stevia, or use allulose which whips decently while cutting calories. Expect slightly softer foam, but still delightful.

Can I add alcohol?

If it’s after-hours, a splash (1 ounce) of coconut rum, Kahlúa, or vanilla vodka turns this into a party.

Don’t overdo it or the foam will deflate and your productivity will, too.

Wrapping Up

Coconut Dalgona Iced Coffee isn’t just another iced latte—it’s a vibe. Quick to make, easy to customize, and dangerously sippable, it’s your new go-to when regular coffee feels, well, regular. Keep instant coffee, sugar, and coconut milk on hand, and you’re 3 minutes away from a tropical caffeine fix any day of the week.

Consider this your permission slip to make mornings fun again. FYI: Once you try it, you’ll start converting your friends like it’s a personality trait.