Welcome spring with a cool iced coffee, like this one made with creamy coconut milk and spiked with rum.
Spiked Coconut Coffee Text

When all else fails, spike your coffee with rum and call it a night.

So, I feel a little bit like I’m phoning it in with this “recipe” but I hope you’ll forgive me. I’ve had a week of coffee-related recipe flops: from soupy custard to spongy cookies to an egg cream that looked like mud (and didn’t taste much better).

After all of that I decided that 1) I was tired of wasting good coffee and 2) I could really use a drink of something a little Β stiffer.

It turns out that spiced rum + coconut coffee + coconut milk was a very, very good idea. These drinks are creamy and coconutty and remind me of the beach. I’m a little obsessed.

Rum Spiked Coconut Iced Coffee // @HealthyDelish

Yields 2

Rum-Spiked Coconut Coffee + Keurig Giveaway

If you're impatient like me, cool your coffee down quickly by stirring in an ice cube or two.

10 minPrep Time

5 minCook Time

15 minTotal Time

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  • 2 tablespoons shredded coconut
  • 3/4 cups strongly brewed coconut coffee, chilled (I like Green Mountain)
  • 1 1/2 ounces spiced rum
  • 1 cup coconut milk (from a carton)
  • ice
  • 4 tablespoons whipped topping


  1. Fill two 12-ounce glasses with ice.
  2. Toast the coconut in a small pan over high heat for 3-4 minutes, or until it begins to brown. Immediately remove from heat.
  3. Fill a cocktail shaker with ice. Add the coffee and rum; shake well. Strain into the pint glasses. Pour in the coconut milk; stir. Top with whipped cream and sprinkle with toasted coconut.