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Minty Vanilla Coconut Iced Coffee | Fork Knife Swoon

Minty Vanilla Coconut Iced Coffee + A Nespresso Giveaway!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 14 reviews
  • Author: Fork Knife Swoon
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 1 Iced Coffee 1x

Ingredients

Scale

Mint Simple Syrup

  • 1 cup water
  • 1 cup granulated sugar
  • 1 large bunch of fresh mint leaves (about 1 cup)

Vanilla Coconut Cream

Minty Coconut Ice Cubes

  • 15 oz pure coconut water
  • 1520 fresh mint leaves

Minty Vanilla Coconut Iced Coffee

  • 1 Nespresso Vanizio or Melozio coffee capsule (about 8 oz)
  • 23 tbsp mint syrup, to taste
  • 1/4 cup vanilla coconut cream
  • regular crushed ice or coconut ice cubes
  • optional: fresh mint leaves, for garnish

Instructions

Mint Simple Syrup

  1. Combine the water, sugar and mint in a small saucepan over medium heat. Stir until the sugar has dissolved, cook for an additional 1-2 minutes, then remove from the heat and let cool completely.
  2. Strain the syrup through a fine-mesh sieve, and discard the mint. Transfer the mint syrup to an air-tight bottle or container and refrigerate until ready to use. The syrup can be made in advance, and stored for up to two weeks.

Vanilla Coconut Cream

  1. Carefully split open the vanilla pod and use the sharp tip of a knife to scrape out the vanilla seeds inside. Combine the coconut milk, agave syrup (or sugar), scraped vanilla seeds, vanilla pod and vanilla extract in a medium saucepan over medium heat.
  2. Bring to a gentle simmer and cook for 1-2 minutes. Remove from the heat and let cool. Transfer the coconut cream to an air-tight bottle or container and refrigerate until ready to use.
  3. You can either remove the vanilla pod at this point or leave it in the coconut cream to continue infusing vanilla flavor. The coconut cream can be made in advance, and stored for up to 3 days.

Minty Coconut Ice Cubes

  1. Fill a 15-cube ice tray with the coconut water. Place one or two leaves in each section of the mold. Freeze until solid, at least 4 hours.

Minty Vanilla Coconut Iced Coffee

  1. Brew the coffee into a heat-proof glass. Let cool for a few moments. Fill a cocktail shaker with ice (or coconut cubes). Add the mint syrup, then pour the coffee over top. Shake well to chill, then pour into a glass. Stir in the coconut cream, top with a sprig of fresh mint, and enjoy!