Why You’ll Love This Whipped Iced Coffee (Dalgona)
- Simple and Quick: Only three ingredients and a few minutes of whisking, and you’re done!
- Café-Style at Home: Get the luxurious coffee-shop experience without stepping outside.
- Customizable: Use your favorite milk and add flavors like vanilla or caramel for a fun twist.
Love unique coffee creations? Try homemade pumpkin cream cold brew, iced cinnamon dolce latte, or vanilla sweet cream cold foam next.
Reader Review
⭐️⭐️⭐️⭐️⭐️ “I wanted to suggest that you contact the instant coffee makers and make them aware if they have seen a surge in sales, It’s because of you and your recipe for DALGONA COFFEE!!”
Ingredients You’ll Need
- Instant coffee, granulated sugar, and hot water
- Milk of Choice: Oat milk is my favorite for a creamy texture, but you can use almond, soy, or dairy milk for a customized drink.
Variations and Flavor Ideas
Whipped coffee is versatile and fun to customize! Try these variations:
- Vanilla Dalgona: Add ½ teaspoon vanilla extract to the whipped coffee mixture for extra flavor.
- Mocha Whip: Stir chocolate syrup into your milk before adding whipped coffee for a rich, mocha twist.
- Caramel Drizzle: Top with a drizzle of caramel syrup for a hint of sweetness with every sip.
How to Make Whipped Iced Coffee
- Whip the instant coffee, sugar, and water in a bowl. Use a hand mixer to mix until thick and fluffy.
- Pour your favorite milk into a large glass with ice. Oat milk is the most common.
- Top with Whipped Coffee, spooning it in and enjoying it right away. Sip as is or stir the coffee into the milk.
Molly’s Tips
- Use Instant Coffee: It’s essential for achieving the right whipped texture, so skip the coffee grounds.
- Adjust the Sweetness: Feel free to add more or less sugar to get your perfect balance.
- Get Creative with Milk: Oat milk is creamy and delicious, but you can use any milk you prefer. You can even make your own homemade oat milk in just 5 minutes!
What to Serve with Whipped Coffee
Dalgona whipped coffee is the perfect way to make mornings a little brighter and add a bit of fun to your daily coffee ritual!
- Dunk a gluten-free biscotti into your glass.
- Enjoy it with a slice of brown butter banana bread for a cozy coffee-break pairing.
- Add a dollop on top of these fudgy paleo brownies for an extra sweet treat.
More Coffee Recipes
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
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Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Whipped Iced Coffee
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Ingredients
- 2 Tablespoons instant coffee
- 2 Tablespoons granulated sugar
- 2 Tablespoons hot water
- 8 ounces Milk of choice (I like oat milk)
Instructions
- In a medium bowl, whisk together the instant coffee, sugar and hot water. Use a hand mixer or whisk to blend together until smooth and fluffy, similar to meringue.2 Tablespoons instant coffee, 2 Tablespoons granulated sugar, 2 Tablespoons hot water
- Add milk to a cup with ice and top with whipped coffee. Enjoy right away!8 ounces Milk of choice
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQs
Using maple syrup or another natural sweetener in whipped coffee can work, but it won’t produce the same thick, stable foam as granulated sugar. Since maple syrup is a liquid, it lacks the structure sugar provides to hold the coffee mixture in a fluffy, meringue-like form. I’ve tested it and it still works ok though!
Yes, you can add more or less sugar to suit your taste or try adding a flavored syrup for a twist!
It’s best enjoyed immediately, but you can store leftover whipped coffee in the fridge for up to 2 days and re-whip as needed.
No, you’ll need instant coffee to get the fluffy texture, as regular coffee grounds won’t dissolve and whip the same way.
Recipe by: Molly Thompson of What Molly Made | Photography by: Kate Poskochil
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Dear Molly,
I am a new dedicated follower. There are so many recipes that I love. My niece-in-law is a first time pregnant with twins and I shared your site with her.
I wanted to suggest that you contact the instant coffee makers and make them aware if they have seen a surge in sales, It’s because of you and your recipe for DALGONA COFFEE!! I believe that most people do not keep instant coffee in their pantry. They should promote you and your recipe on their websites.
Thank you for all you are doing to educate us on so many foods and baby-related information!
BTW – 1-Bullet Blender 2-Cuisinart Coffee Maker 3-Gas Stove 4-Cutco Knives
Stay safe and well!