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Forward facing shot of 3 iced coffees topped with whipped cream, toasted coconut, and chocolate sauce, with bronze straws in them and a vase of flowers in the background

Mocha Coconut Iced Coffees

These Mocha Coconut Iced Coffees are the perfect treat to cool down with this summer! They're sweetened with a touch of maple syrup and a super easy to make dark chocolate fudge sauce! And to finish - they're topped with whipped cream, more fudge sauce, and toasted coconut! An iced coffee and chocolate lovers dream!

Course Beverage, Breakfast/Snack, Drinks
Prep Time 15 minutes
Servings 3 coffees, is easily multiplied, or cut down to a single serving
Author Molly | Spices in My DNA

Ingredients

For the dark chocolate fudge sauce

  • 2/3 cup heavy cream
  • 1/2 cup light corn syrup
  • 1/2 cup dark brown sugar, loosely packed*
  • 2 (3.2 ounce) bars Chocolove 70% dark chocolate, chopped
  • 2 teaspoons vanilla extract
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon salt

For the coffees

  • 3 cups cold brew coffee
  • 3 tablespoons pure maple syrup
  • 3 tablespoons chocolate fudge sauce, plus extra for drizzling
  • 3 tablespoons half and half
  • 3/4 teaspoon coconut extract
  • whipped cream for serving*
  • homey for rimming the glass
  • 1/2 cup coconut flakes, toasted, for rimming the glass, plus extra for garnish*

Instructions

  1. Make the dark chocolate fudge sauce. In a medium saucepan, combine the heavy cream, light corn syrup, brown sugar, and half of the chopped chocolate. Bring to a simmer and simmer of 2-3 minutes, stirring to melt the chocolate. (Be sure to not let the mixture boil, because it will separate and become grainy!) Remove from heat, and add the remaining chocolate, vanilla, butter, and salt and stir until completely smooth. Let cool completely before making coffees.

  2. To make the coffees, rim the glasses in honey and then dip in the toasted coconut to adhere. Fill glasses with crushed ice. Combine the cold brew, maple syrup, chocolate sauce, half and half, and coconut extract in a blender. Blend until completely smooth, creamy, and frothy. Pour into glasses, and top with whipped cream, a drizzle of chocolate fudge sauce, and toasted coconut. Enjoy immediately!

Recipe Notes

*I like using dark brown sugar here because it's richer and adds a more caramelly flavor to the chocolate sauce, but if you have light brown sugar on hand, that works too!
*Adding whipped cream is optional, but totally delicious. If you want to add even more coconut flavor, you could use coconut whipped cream, which is a great dairy free version too!
*To toast my coconut flakes, I toast them in a dry skillet over medium/medium-low heat, stirring frequently until golden brown and fragrant. Watch carefully, as it can burn super quickly!

*This makes extra chocolate sauce, and it will keep in a sealed container in the fridge for up to 2 weeks! Use it for drizzling on ice cream, waffles, pancakes, and whatever your heart desires!