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Drink recipe · from the recipe book

Maple Coconut Blended Iced Coffee

A frosty, creamy blend of cold coffee, rich coconut milk and maple syrup with a hint of cinnamon and a silky banana body.

Maple Coconut Blended Iced Coffee

Ingredients

  • 1½ cups (350 ml)360 gBrewed coffeebrewed strong and chilled
  • ½ cup120 gCoconut milk, cannedwell shaken
  • 1½ tbsp30 gMaple syrup
  • ½ medium60 gBananasliced and frozen
  • ½ tsp2 gVanilla extract
  • ¼ tsp0.5 gGround cinnamon
  • a pinch0.3 gSalt

Steps

  1. Brew the coffee strong, then pour half of it into an ice cube tray and the remaining half into a jar; freeze the tray and refrigerate the jar for about 2 hours, until the cubes are solid and the coffee in the jar is cold.
  2. Freeze the sliced banana at the same time, spread on a plate so the pieces don't stick together.
  3. Pour the chilled coffee from the jar into the blender and add the coconut milk, maple syrup, vanilla, cinnamon and salt.
  4. Add the frozen coffee cubes and the frozen banana to the blender.
  5. Blend on high for 45 to 60 seconds, until thick, smooth and frosty.
  6. Pour into two tall glasses and serve right away with a straw.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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