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Whipped Coconut Coffee Recipe

Updated: Jun 17


If you're craving a refreshing twist on your usual coffee routine, this Whipped Coconut Coffee might just be your new favorite. It’s a playful spin on the dalgona coffee craze that took over during the pandemic, but with a tropical Southeast Asian soul—thanks to fragrant pandan syrup and the subtle sweetness of coconut water.


Close-up of overflowing whipped coconut coffee topped with toasted coconut flakes.
Whipped to a tropical frenzy—this one’s not just coffee, it’s a mood.

The nata de coco at the bottom adds a fun, chewy surprise with every sip, making it not just a drink, but a full-on experience.


There isn’t a "traditional" origin for this drink—it's very much a modern creation. But it blends flavors deeply rooted in Southeast Asian kitchens: coconut water, pandan, and coffee.


Pandan especially is a beloved ingredient throughout Malaysia, Singapore, and Indonesia, often used in both desserts and drinks for its uniquely sweet, grassy aroma. Mixing it into coffee just feels like a natural evolution, especially in hot weather when you need something chilled, light, and energizing.


Side view of whipped coconut coffee with foam dramatically dripping down the glass.
When the froth refuses to be contained—bold, wild, and unapologetically coconutty.

This is a simple, easy recipe that feels way fancier than it really is. No fancy coffee machines, no long brewing times—just a milk frother and a few pantry staples.


I hope you’ll give it a try, especially when you need a little tropical daydream right from your kitchen. It's seriously a vibe in a glass!


Front view of whipped coconut coffee with foam spilling over, styled beside the Fat Dough logo.
Coconut. Coffee. Chaos.

Ingredients:

(Serve 1)

  • Instant Coffee Preferably Little's, 2 TBSP

  • Pandan Syrup Homemade, 2 TBSP

  • Nata de Coco, 2 TBSP

  • Cold Coconut Water, For Serving

  • Dessicated Coconut, For Garnishing

Equipment:

  • Milk Frother

Directions:

  1. Please visit my "Pandan Syrup" page for the recipe.

  2. Whip instant coffee, pandan syrup and some room temperature water until frothy with a milk frother.

  3. Add nata de coco to a serving glass and fill it with coconut water to about 2/3 full.

  4. Top it with the whipped coffee and garnish with some dessicated coconut.

  5. Cheers!


Half-finished whipped coconut coffee with visible foam streaks inside the glass.

Refreshing! Cheers!

Recipe Video:



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