Description
This refreshing Thai Iced Coffee recipe combines strong hot coffee with sweetened condensed milk, milk, and vanilla, then freezes the mixture to create a unique coffee treat. Topped with homemade whipped cream and toasted coconut flakes, this dessert is a delightful blend of creamy, sweet, and crispy textures perfect for coffee lovers.
Ingredients
Coffee Mixture
- 2 cups strong hot coffee
- 1 can (14 oz) sweetened condensed milk
- 1 cup 2 percent or whole milk
- 1 teaspoon vanilla extract
Whipped Cream
- 1 cup heavy whipping cream
- 1 tablespoon granulated sugar
Garnish
- 1/2 cup sweetened coconut flakes
Instructions
- Prepare Coffee Mixture: In a large bowl or heatproof pitcher, stir together the hot strong coffee, sweetened condensed milk, milk, and vanilla extract. Cover the mixture and chill it in the refrigerator for at least 8 hours or overnight to allow flavors to meld.
- Freeze the Coffee Mixture: Pour the chilled coffee mixture into a shallow 13-by-9-inch baking pan. Place it in the freezer and let it freeze until solid, which takes about 4 hours. This creates a coffee ice base similar to granita or semifreddo. Alternatively, you can use an ice cream maker to freeze the mixture for a smoother texture.
- Make Whipped Cream: While the coffee mixture is freezing, beat the heavy whipping cream and granulated sugar on high speed with a mixer until stiff peaks form, which usually takes 2 to 3 minutes. Once whipped, chill the cream until ready to serve.
- Toast Coconut Flakes: Preheat your oven to 350°F (175°C). Spread the sweetened coconut flakes evenly on a baking sheet. Toast them in the oven, stirring occasionally to ensure even browning, until they turn golden brown, about 7 to 10 minutes. Remove and allow to cool.
- Assemble and Serve: Once the coffee ice is solid, scoop portions into serving glasses. Top each serving generously with the chilled whipped cream and sprinkle with the toasted coconut flakes for a delicious crunchy garnish.
Notes
- The coffee mixture must be chilled thoroughly before freezing to create a smooth frozen base.
- If preferred, an ice cream maker can be used to achieve a creamier texture rather than freezing in a pan.
- Be careful not to burn the coconut flakes while toasting; stir often and monitor closely as coconut browns quickly.
- This recipe yields a dessert-like iced coffee best enjoyed immediately after assembly.
- For a dairy-free version, substitute coconut milk and use coconut cream instead of heavy cream for whipping.
