Dairy Free Iced Cappuccinos | Koko's Kitchen

Dairy Free Iced Cappuccinos

Course Drinks
Servings 4 people
Author Koko

Ingredients

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

Instructions

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!