Coconut Whipped Coffee is my favorite coffee drink to make at home. It looks fancy but is actually super easy to make. If you’ve seen those pretty whipped coffees on Instagram, this is just like that – but dairy-free!
I make this whenever I want something special without going to a coffee shop. The coffee part gets all fluffy and sits on top of cold milk. It looks beautiful and tastes even better. The coconut gives it a sweet, tropical taste.
You don’t need to be a coffee expert to make this. Just follow the simple steps, and you’ll have an amazing drink in no time. Even my friends who love regular coffee can’t believe how good this dairy-free version tastes. It’s perfect for hot days or when you want to make your coffee break feel special.
The best part? You probably have most of the ingredients in your kitchen already. Let me show you how to make it!
Why You’ll Love This Recipe
- Dairy-free and vegan-friendly without compromising on taste
- Creates Instagram-worthy presentation with minimal effort
- Customizable sweetness and milk options
- Perfect balance of rich coffee flavor and creamy texture
- Can be made with simple pantry ingredients
- No special barista skills required
Quick Facts
Coconut Whipped Coffee is a dairy-free twist on whipped dalgona coffee, featuring a cloud-like mixture of instant coffee, coconut sugar, and non-dairy cream whipped to stiff peaks, then layered over iced plant-based milk or coconut water. This Instagram-worthy drink combines the rich intensity of coffee with subtle tropical notes, creating a refreshing beverage that’s both visually striking and deliciously creamy without any dairy products.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Servings: 1 large drink
- Calories: 185 kcal
- Difficulty Level: Easy
- Dietary: Dairy-Free, Vegan-Friendly
Equipment Needed
- Electric Hand Mixer or Stand Mixer (for fastest results and fluffiest texture)
- Medium Mixing Bowl (preferably stainless steel for stable whipping)
- Measuring Spoons and Cups (for precise ingredient portions)
- Tall Glass (12-16 oz capacity for proper layering)
- Rubber Spatula (for transferring whipped coffee without deflating)
- Fine Mesh Sieve (for even cocoa powder dusting)
Ingredients
For the Whipped Coffee Layer:
- 1 tablespoon instant coffee (must be instant for proper whipping)
- 30 ml non-dairy cream
- 1 tablespoon coconut sugar
- 1 tablespoon oat milk
For Assembly:
- Ice cubes
- 3/4 cup milk of choice or coconut water
- Cocoa powder for garnish
Ingredient Notes and Substitutions
- Instant Coffee: Use high-quality instant coffee for best results. Espresso powder works too but regular ground coffee won’t whip properly.
- Non-dairy Cream: Can substitute with coconut cream or any barista-style plant-based cream
- Coconut Sugar: Brown sugar or maple syrup can be used instead
- Oat Milk: Any plant-based milk works – almond, soy, or cashew milk are great alternatives
- Base Liquid: Coconut water creates a lighter, more refreshing drink, while plant-based milk offers more richness
How To Make
1. Get all your ingredients ready before you start. You’ll need a mixing bowl, electric mixer, tall glass, and a spoon. Take your mixing bowl and add 1 tablespoon instant coffee, 30 ml non-dairy cream, 1 tablespoon coconut sugar, and 1 tablespoon oat milk. These all go in together.
2. Turn your electric mixer to medium-high speed. Start whipping the mixture. Keep going for about 3-5 minutes. You’ll know it’s ready when the mixture gets light and fluffy, like whipped cream. If you lift your beater, the mixture should hold its shape and form a little peak.
3. While you wait for your coffee mixture to whip, grab your tall glass. Fill it with ice cubes, but leave about 2 inches of space at the top. Pour in your cold milk or coconut water over the ice.
4. Now comes the fun part. Take your whipped coffee mixture and gently spoon it on top of your cold milk. Don’t stir it in – just let it sit on top. You can use the back of your spoon to make some pretty swirls if you want.
5. For the finishing touch, sprinkle some cocoa powder on top using your mesh sieve. This makes it look extra nice and adds a bit of chocolate flavor.
Your drink is ready to serve right away. Give it a stir before you drink it to mix all the layers together.
Remember: This drink tastes best when you drink it right away. The whipped coffee will slowly start to mix with the milk if you leave it sitting too long.
Pro Tips
- Use chilled equipment for faster whipping
- Whip the coffee mixture until it’s very stiff – this usually takes longer than you think
- Don’t rush the whipping process; patience yields the best texture
- Use a glass with straight sides for the most attractive layering
- Chill your base liquid thoroughly before assembling
Troubleshooting
- Mixture Won’t Whip: Ensure you’re using instant coffee and your cream is cold
- Coffee Layer Sinks: Whip to stiffer peaks and layer more gently
- Too Sweet/Strong: Adjust sugar and coffee ratios to taste
- Separating Too Quickly: Serve immediately after preparation
Storage
- Best served immediately after preparation
- Whipped coffee mixture can be stored in an airtight container for up to 24 hours
- Re-whip briefly before using if stored
- Do not store assembled drinks
Variations
- Mocha Version:
- Add 1 teaspoon cocoa powder to the whipping mixture
- Vanilla Bean:
- Add 1/4 teaspoon vanilla extract or seeds from 1/2 vanilla pod
- Spiced:
- Add a pinch of cinnamon or cardamom to the whipping mixture
- Caramel:
- Drizzle with dairy-free caramel sauce before serving
Serving Suggestions
- Pair with fresh baked goods for a café-style breakfast
- Serve alongside fresh fruit for a balanced brunch
- Add coconut whipped cream for extra indulgence
- Garnish with chocolate-covered coffee beans for special occasions
FAQs
Q: Can I use regular ground coffee? A: No, only instant coffee will work for this recipe as it dissolves completely and contains the right properties for whipping.
Q: Why isn’t my mixture getting fluffy? A: Ensure you’re using instant coffee and whipping long enough. Cold equipment and ingredients also help.
Q: Can I make this ahead of time? A: The whipped coffee portion can be made up to 24 hours ahead and stored in the refrigerator, but assembly should happen just before serving.
Q: Is this recipe keto-friendly? A: You can make it keto by substituting coconut sugar with a keto-friendly sweetener and using unsweetened plant-based milk.
Q: How long will the whipped coffee stay fluffy once assembled? A: The whipped coffee will maintain its texture for about 15-20 minutes after assembling. Best enjoyed immediately.
I hope you enjoy making this coconut whipped coffee as much as I do! It’s become my favorite way to make coffee special. I’d love to see your version, too. If you try this recipe, take a photo and tag me @steepandstone on Instagram. I always get excited seeing your creations!
Got questions? Drop them in the comments below. And if you loved this recipe, sharing it with your coffee-loving friends would mean the world to me.
Want more dairy-free drink recipes? Sign up for my weekly newsletter where I share exclusive recipes, tips, and kitchen hacks.
Recipe Card
Coconut Whipped Coffee (Dairy-Free Dalgona)
Ingredients
For the Whipped Coffee Layer:
- 1 tablespoon instant coffee must be instant for proper whipping
- 30 ml non-dairy cream
- 1 tablespoon coconut sugar
- 1 tablespoon oat milk
For Assembly:
- Ice cubes
- 3/4 cup milk of choice or coconut water
- Cocoa powder for garnish
Instructions
- Get all your ingredients ready before you start. You’ll need a mixing bowl, electric mixer, tall glass, and a spoon.
- Take your mixing bowl and add 1 tablespoon instant coffee, 30 ml non-dairy cream, 1 tablespoon coconut sugar, and 1 tablespoon oat milk. These all go in together.
- Turn your electric mixer to medium-high speed. Start whipping the mixture. Keep going for about 3-5 minutes. You’ll know it’s ready when the mixture gets light and fluffy, like whipped cream. If you lift your beater, the mixture should hold its shape and form a little peak.
- While you wait for your coffee mixture to whip, grab your tall glass. Fill it with ice cubes, but leave about 2 inches of space at the top. Pour in your cold milk or coconut water over the ice.
- Now comes the fun part. Take your whipped coffee mixture and gently spoon it on top of your cold milk. Don’t stir it in – just let it sit on top. You can use the back of your spoon to make some pretty swirls if you want.
- For the finishing touch, sprinkle some cocoa powder on top using your mesh sieve. This makes it look extra nice and adds a bit of chocolate flavor.
- Your drink is ready to serve right away. Give it a stir before you drink it to mix all the layers together.
- Remember: This drink tastes best when you drink it right away. The whipped coffee will slowly start to mix with the milk if you leave it sitting too long.