Iced Coconut Mocha Macchiato– Easy Starbucks Copycat

This iced coconut mocha macchiato is a sweet, layered coffee drink made with chocolate sauce, espresso, coconut milk, and whipped cream. It’s smooth, rich, and a little dramatic (in a good way), with a tropical twist that makes every sip feel kinda fancy. No blender, no fuss — just a few ingredients and five chill minutes.

Jump to Recipe

Quick Summary

• Prep time: 5 mins
• Cook time: 0
• Flavor: chocolatey, bold, slightly sweet
• Great for: hot afternoons, caffeine cravings, comfort with flair

Why I Like This Recipe

I made it late one night and now it’s part of the rotation. It’s that kind of drink — always hits right.

Ingredients

• 2 tbsp chocolate sauce
• 1.5 oz hot espresso
• 1 cup full-fat coconut milk
• Ice cubes
• Whipped cream (optional)
• Chocolate or caramel drizzle (optional)

How To Make Iced Coconut Mocha Macchiato

1. Start with the chocolate: Drizzle sauce into your glass — go heavy if the mood says so.
2. Add espresso: Pour it hot, right into the chocolate. Stir gently.
3. Layer the milk: Pour coconut milk over a spoon to keep it neat(ish).
4. Add ice: Fill the glass to the top.
5. Top it off: Whipped cream and extra drizzle go last.
6. Stir or don’t: Sip however you like it.

Tips for Success

• Use hot espresso so it melts the chocolate properly.
• Full-fat coconut milk makes a huge difference in texture.
• Pour milk slowly to get that layered macchiato look.
• Want a boost? Add a little vanilla or sea salt — totally optional.

Storage and Reheating

• Fridge: Store leftovers in a jar for up to 1 day. Shake before drinking.
• Freezer: Not ideal — texture gets weird.
• Reheat: Nope. It’s an iced drink — keep it that way.

Frequently Asked Questions

• Can I use cold brew instead of espresso?
  Yeah, in a pinch — but hot espresso melts the chocolate better and gives that smoother blend.
• Does it taste like coconut a lot?
  Depends on the brand, but yeah, there’s definitely a coconut vibe. If you’re into that tropical twist, you’ll love it.
• What kind of chocolate sauce works best?
  Honestly, any store-bought kind is fine. If it’s thick and chocolatey, it’ll do the job.
• Can I make it sugar-free?
  Use sugar-free chocolate sauce and unsweetened coconut milk. Still pretty solid.
• Do I need whipped cream?
  Nope. But it makes it extra. Especially with a drizzle.

Common Mistakes and How to Dodge Them

• Using cold espresso: If it’s not hot, the chocolate won’t melt right. You’ll end up with clumps at the bottom. Just brew fresh — it’s worth it.
• Skipping full-fat coconut milk: The light stuff makes it watery. It just doesn’t hit the same. Go full-fat or go home.
• Pouring the milk too fast: Wanna keep that layered look? Pour over a spoon or down the side of the glass. Otherwise, it’ll just mix.
• Not stirring the chocolate layer at all: I know the layers are pretty, but give the bottom a tiny swirl so you don’t sip straight syrup at the end.
• Thinking you need a fancy setup: You really don’t. No frother, no blender. Just a spoon, a glass, and your will to caffeinate.

Nutrition Facts (Per Serving)

• Calories: 582 kcal
• Total Fat: 39g
• Saturated Fat: 34g
• Cholesterol: 0mg
• Sodium: 44mg
• Potassium: 300mg
• Total Carbohydrate: 45g
• Dietary Fiber: 3g
• Sugars: 35g
• Protein: 3g

You Might Also Like:

• Apple Crisp Macchiato– Easy Starbucks Copycat
• Iced Apple Crisp Macchiato– Easy Starbucks Copycat
• Iced Caramel Macchiato– Easy Starbucks Copycat
• Apple Crisp Macchiato– Easy Starbucks Copycat