Coconut Iced Coffee Slush
Your regular iced coffee feels lazy today. It just sits there. Be honest. You want coffee that fights back a little. You want a frosty, coconutty punch in a glass. You want this slush. It blasts heat. It wakes brains. It tastes like a tropical vacation crashed your coffee break. And you make it fast.
This recipe blends strong coffee, creamy coconut, and ice. It creates a thick, frosty drink. Think coffee milkshake, but lighter. Think snow cone, but for grown-ups who need caffeine. It is very easy. It requires minimal effort. Maximum reward follows.
You Need These Things
- 1 cup strong brewed coffee (chilled completely)
- 1 cup ice cubes (plus more for blending)
- 1/2 cup full-fat coconut milk (chilled, the canned kind)
- 2 tablespoons sweetened coconut cream (like Coco Lopez, or use more coconut milk plus 1 tbsp sugar)
- 1-2 tablespoons simple syrup, maple syrup, or sugar (adjust for sweetness)
- Pinch salt (trust us)
You Need These Tools
- Blender (The noisy beast)
- Ice cube tray (For the coffee)
- Measuring cups and spoons
- Glass (For drinking, obviously)
- Straw (Optional, but highly recommended for slurping)
Make the Magic Happen
- Freeze the Coffee: Pour your cold, strong coffee into an ice cube tray. Freeze it solid. This takes several hours, usually overnight. Plan ahead! Solid coffee cubes make the best slush. Watery cubes make sad slush. Don’t make sad slush.
- Combine Ingredients: Put the frozen coffee cubes into your blender. Add 1 cup fresh ice cubes. Pour in the cold coconut milk and coconut cream. Add your chosen sweetener. Drop in the tiny pinch of salt.
- Blend It: Secure the blender lid tightly. Start blending on low speed. Gradually increase to high speed. Blend everything until completely smooth. It should look thick and slushy. No big ice chunks should remain. If the mixture sticks, stop the blender. Stir it with a spoon. Blend again briefly. Add a tiny splash of cold water or coconut milk only if truly stuck. Avoid making it watery.
- Serve Immediately: Pour the glorious coconut coffee slush straight into your glass. Insert a straw. Admire your frosty creation for half a second. Then drink it fast before it melts. Embrace the brain freeze. It means you did it right.
Optional Tweaks
- Stronger Coffee: Use espresso instead of brewed coffee for freezing.
- More Coconut: Sprinkle toasted shredded coconut on top before serving.
- Chocolate Hit: Add 1 tablespoon cocoa powder to the blender.
- Less Sweet: Reduce or omit the added sweetener. Taste first!
Enjoy your frosty, caffeinated, coconut escape! This slush beats plain iced coffee every hot day. Your taste buds will applaud. Your inner morning zombie will finally relax. Go make it!
Coconut Iced Coffee Slush
Combine rich coffee, velvety coconut, and ice for a thick, frosty concoction that's reminiscent of a coffee milkshake, but with a lighter twist. Imagine a snow cone tailored for adults seeking a caffeine boost – a refreshing treat that requires minimal effort but promises maximum satisfaction.
Ingredients
- 1 cup strong brewed coffee (chilled completely)
- 1 cup ice cubes (plus more for blending)
- 1/2 cup full-fat coconut milk (chilled, the canned kind)
- 2 tablespoons sweetened coconut cream (like Coco Lopez, or use more coconut milk plus 1 tbsp sugar)
- 1-2 tablespoons simple syrup, maple syrup, or sugar (adjust for sweetness)
- Pinch salt (trust us)
Instructions
<ol><li><strong>Freeze the Coffee:</strong> Pour your cold, strong coffee into an ice cube tray. Freeze it solid. This takes several hours, usually overnight. Plan ahead! Solid coffee cubes make the best slush. Watery cubes make sad slush. Don't make sad slush.</li><li><strong>Combine Ingredients:</strong> Put the frozen coffee cubes into your blender. Add 1 cup fresh ice cubes. Pour in the cold coconut milk and coconut cream. Add your chosen sweetener. Drop in the tiny pinch of salt.</li><li><strong>Blend It:</strong> Secure the blender lid tightly. Start blending on low speed. Gradually increase to high speed. Blend everything until completely smooth. It should look thick and slushy. No big ice chunks should remain. If the mixture sticks, stop the blender. Stir it with a spoon. Blend again briefly. Add a tiny splash of cold water or coconut milk only if truly stuck. Avoid making it watery.</li><li><strong>Serve Immediately:</strong> Pour the glorious coconut coffee slush straight into your glass. Insert a straw. Admire your frosty creation for half a second. Then drink it fast before it melts. Embrace the brain freeze. It means you did it right.</li></ol>
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