Coconut Cream Iced Coffee

Rich, creamy, cold, deep—this drink is all that and more. A blend of cream of coconut, half-and-half, maple syrup and vanilla laces ready-to-drink cold-brewed coffee.

Makes 4 servings


  • ½ cup canned cream of coconut
  • ½ cup half-and-half
  • 1 tbsp pure maple syrup
  • ½ tsp pure vanilla extract
  • 4 cups ready-to-drink cold brewed breakfast blend coffee


1. Whisk together cream of coconut, half-and-half, maple syrup and vanilla. Store mixture in a tightly covered container in the refrigerator up to 5 days.

2. For each serving, pour 1 cup cold brewed coffee into an ice-filled glass. Add ¼ cup of coconut cream mixture; stir to combine.

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