If you’re looking for a lighter and more refreshing iced coffee drink to enjoy this summer, you need to try this Coconut Espresso Cloud! It has a coconut water base topped with creamy espresso cloud. Smooth, refreshing and not too sweet.
Table of Contents
- Watch How to Make It
- What is Coconut Espresso Cloud?
- Why I Love This Recipe
- Ingredients for This Drink
- How to Make Coconut Espresso Cloud
- Frequently Asked Questions
Watch How to Make It
What is Coconut Espresso Cloud?
This Coconut Espresso Cloud is a light and refreshing iced coffee drink made with a base of chilled coconut water, topped with a creamy espresso cloud.
It’s light, refreshing and not too sweet, with just the perfect amount of strong coffee flavour. If you love iced coffee but don’t want anything too heavy like an iced latte, this is the perfect drink!
Why I Love This Recipe
● Light & refreshing. It’s made with coconut water instead of milk, so it’s the perfect iced coffee drink for hot summer days.
● Creamy but not heavy. The espresso cloud adds a smooth creamy texture without making the drink too rich and heavy.
● Quick & easy to make! You only need 3 ingredients to make this delicious coffee drink.
Ingredients for This Drink
Here are a few key ingredients to note. You’ll find the full ingredient list and quantities in the recipe card below.
Coconut water
Fresh coconut water is ideal if you can get it! But for convenience, I used Vita Coco coconut water as it’s widely available in most supermarkets and works really well in this recipe.
Try to use 100% coconut water with no added sugar or flavours, as the natural sweetness of the coconut water is what makes this drink so refreshing.
Try not to use coconut drinks that contain added sugar, as it can make the drink way too sweet and overpower the espresso.
Espresso
I used my Sage espresso machine to pull a double espresso shot (around 40ml) for the espresso cloud. But if you don’t have an espresso machine, you can still make this drink using a strong coffee concentrate.
You can use instant espresso powder by mixing 2 tsp powder with 40ml hot water. If you have other coffee makers like a moka pot or AeroPress, you can use those too, but just make sure you make a strong and concentrated coffee.
The key is to make coffee that’s strong enough to stand out and not get lost and diluted when mixed in with the cream and coconut water.
Double cream
I used double cream to make the espresso cloud because it gives creates a rich, creamy and fluffy texture that melts into the coconut water.
If you want to use a dairy-free option, I recommend using a barista oat cream or plant-based double cream instead. These will give you a similar creamy texture and will whip up much better than regular plant milks.
You can also use coconut cream as it would pair pretty nicely with the coconut water, but keep in mind that it will give a stronger coconut flavour.
How to Make Coconut Espresso Cloud
1. Make the espresso cloud
Add the double cream, espresso shot, honey (if using), and a pinch of salt to a small bowl or cup. Using an electric milk frother whisk, whisk for 30–40 seconds until the cream becomes thick, fluffy and cloud-like.
2. Prepare the coconut water base
Fill a tall glass with ice, then pour in the coconut water until it reaches around ⅔ of the glass.
3. Assemble the drink
Slowly and gently spoon the espresso cloud over the top of the coconut water to create the layered effect. Stir well before drinking and enjoy immediately!
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Frequently Asked Questions
Yes! I used my Sage espresso machine to make a double espresso shot, but you can still make this drink without one. Use a strong coffee concentrate like moka pot coffee, AeroPress, or instant espresso powder mixed with hot water. The key is to use a strong coffee so the flavour doesn’t get lost when mixed with the coconut water.
I wouldn’t recommend it for this recipe. Coconut water keeps the drink light and refreshing, while coconut milk will make it much heavier and creamier. If you want a lighter summer coffee, stick with coconut water.
Yes! You can swap the double cream for a barista-style plant-based cream or plant-based whipping cream. These will give you the closest texture to the creamy espresso cloud.
I recommend making and drinking it fresh. The espresso cloud is best when it’s freshly whipped, and it will slowly mix into the coconut water as you drink it.
Coconut Espresso Cloud
1
servings10
minutes0
minutesCoconut Espresso Cloud, an iced coffee made with coconut water and creamy espresso foam. The perfect refreshing summer coffee recipe.
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Ingredients
1 double espresso shot (around 40ml)
1 tbsp honey (optional, or adjust to taste)
50 g double cream
A pinch of salt
200 ml coconut water (or enough to fill around ⅔ of your glass)
Ice, enough to fill your glass
Directions
- Add the double cream, espresso shot, a pinch of salt and honey (if using) to a small jug or cup. Using an electric milk frother whisk, whisk for 30–40 seconds until the cream becomes thick, fluffy and cloud-like.
- Fill a tall glass with ice, then pour in the coconut water until it reaches around ⅔ of the glass.
- Slowly and gently pour the espresso cloud over the top of the coconut water to create the layered effect.
- Give it a good stir before drinking and enjoy immediately!
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