Dairy Free Iced Cappuccinos | Koko's Kitchen

Dairy Free Iced Cappuccinos

Course Drinks
Servings 4 people
Author Koko


Coconut Whipped Cream

  • 400 ml can coconut milk refrigerated overnight
  • coconut syrup or maple syrup
  • vanilla bean powder or vanilla extract

Coconut Sugar Simple Syrup

  • 1/2 cup coconut sugar
  • 1/2 cup water

Iced Cappuccino

  • 500 ml strong-ass coffee, chilled I mean strong!!!
  • 1/2 cup coconut milk (I used what was left in the can after making the whipped cream)
  • 1/2 cup almond milk
  • 1/4 cup coconut sugar simple syrup (or more!)
  • 1/2 tsp vanilla bean powder
  • ice cubes


Coconut Milk Whipped Cream

  1. Open the can of coconut milk and scoop the hardened cream off the top. Get as much as you can!
  2. Whisk in a splash of coconut syrup or maple syrup and add a pinch of vanilla powder or a splash of vanilla extract.
  3. Taste and adjust amounts accordingly.

Coconut Sugar Simple Syrup

  1. Stir together coconut sugar and water in a small pot. 

  2. Bring to a boil for a minute or so and then remove from the heat. Give a quick stir to make sure the sugar has dissolved. Set aside.

Iced Cappuccino

  1. Pour the coffee, coconut milk, almond milk, simple syrup (start with 1/4 cup) and vanilla into a high-speed blender. Give it a little whizz until well combined.
  2. Fill the blender with ice (I used a whole 14-cube tray) and blend until Iced Capp/Frappucino consistency.
  3. Taste and adjust for sweetness - you may need to add more simple syrup depending on how you like your coffee!
  4. Top with coconut whipped cream and sprinkle with cacao nibs.
  5. Enjoy!