Iced Coconut Cloud Espresso: A Little Taste of Paradise
Silky, tropical and irresistibly smooth.
Who says you need a holiday to enjoy a little taste of paradise?
Meet the Iced Coconut Cloud Espresso, a refreshing tropical twist on your everyday iced coffee. Think rich espresso, chilled coconut water and a dreamy, velvety coconut cloud that brings it all together.
It's creamy without being heavy, naturally refreshing and just the right amount of indulgent.
The secret? Our Pemberton Lane House Reserve Blend.
With its rich character and Brazilian coffee origins, House Reserve pairs beautifully with the delicate sweetness of coconut. The coconut cream softens the espresso's bitterness, while the coconut water keeps every sip light and refreshing.
And the best part? You can create this café-worthy tropical escape in just five minutes, without leaving your kitchen.
Why coconut and coffee are a match made in paradise
Coffee and coconut might just be one of our favourite flavour combinations.
The bold, roasted character of espresso provides a beautiful contrast to the gentle sweetness of coconut water, while the natural fats in coconut cream create a smooth, luxurious finish.
Our House Reserve Blend is the perfect partner for this recipe. Its nutty warmth complements the tropical coconut flavours without getting lost beneath the creamy topping.
And unlike a traditional iced latte, this recipe uses coconut water instead of milk as its base, making it lighter and allowing the espresso to shine through.
The finishing touch? A fluffy coconut cloud that slowly melts into the coffee, creating a deliciously creamy experience with every sip.
What you'll need
- 2 freshly extracted shots of Pemberton Lane House Reserve espresso
- 100 ml chilled coconut water
- 60 ml chilled coconut cream
- 1 teaspoon condensed milk or agave syrup
- Plenty of ice cubes
- A sprinkle of toasted coconut flakes, to garnish
Want to keep it dairy-free? Choose agave syrup instead of condensed milk for a delicious plant-based alternative.
Let's make it!
Step 1: Whip up your coconut cloud
In a small bowl or jug, combine your chilled coconut cream with the condensed milk or agave syrup.
Using a handheld milk frother, whisk until the mixture becomes light, airy and beautifully creamy.
You want a soft, spoonable foam that will sit gently on top of your coffee.
Step 2: Create your tropical base
Fill a tall glass generously with ice cubes and pour in 100 ml of chilled coconut water.
This refreshing base adds a subtle natural sweetness that balances the richness of the espresso.
Step 3: Bring in the espresso
Extract two fresh shots of Pemberton Lane House Reserve espresso.
Slowly pour the espresso over the ice and coconut water, watching the rich coffee swirl through the glass.
Step 4: Add a little cloud magic
Gently spoon your whipped coconut cream over the espresso, creating a soft, fluffy layer that sits beautifully on top.
Don't worry if a little of the cream begins to blend into the coffee. That's part of the magic!
Step 5: The finishing touch
Sprinkle a few toasted coconut flakes over your coconut cloud for a little extra flavour and texture.
Grab a straw, give it a gentle stir if you prefer, and enjoy your very own tropical coffee escape.
A little Pemberton Lane tip
The secret to the perfect coconut cloud? Keep it cold.
For the fluffiest, creamiest topping, make sure your coconut cream is well chilled before frothing.
We recommend using a rich coconut cream rather than a light coconut milk, as the higher fat content helps create a thicker, more luxurious texture.
For an extra special touch, lightly toast your coconut flakes in a dry frying pan until golden and fragrant. It only takes a minute or two, but adds a beautiful nutty crunch that complements the House Reserve Blend.
And if your coconut cream isn't holding its shape? Try chilling your mixing jug and frother beforehand, or use the thick coconut cream from the top of a chilled tin.
Make it your own
One of the best things about coffee is discovering new ways to enjoy it. And this tropical creation is full of possibilities.
- A little sweeter: Add an extra drizzle of condensed milk for a more indulgent, dessert-inspired coffee.
- A chocolate twist: Dust your coconut cloud with cocoa powder for a delicious coconut mocha experience.
- Extra tropical: Add a tiny splash of vanilla extract to your coconut cream for a softer, sweeter finish.
- Keep it dairy-free: Use agave syrup and a plant-based coconut cream for an entirely dairy-free creation.
Your everyday escape, one sip at a time
At Pemberton Lane, we believe great coffee is about more than simply getting through the day. It's about finding those little moments worth slowing down for.
And sometimes, all it takes is a deliciously different coffee to transport you somewhere new.
Our Iced Coconut Cloud Espresso is the perfect companion for sunny afternoons, slow weekends or those moments when you're craving something a little more exciting than your usual iced coffee.
Rich espresso, refreshing coconut water and a silky coconut cloud. What's not to love?