Creamy Coconut Iced Tea

The richness of coconut milk and the tannins of black tea make a surprisingly good pair, similar to British milk tea but with a tropical twist. This drink is both refreshing and satisfying. The plant fats (MCTs) in coconut milk give the watery tea a creamy body, while honey bridges the two worlds.
🕒 Prep Time 10 mins
🍳 Cook Time 5 mins
Total Time 2 hrs 15 mins
🍽️ Servings 4 servings
🔥 Calories 110 kcal
🌍 Cuisine International / Tropical

Ingredients

Equipment Needed

  • Kettle
  • Pitcher
  • Whisk

Allergen Information

⚠️ Coconut

Instructions

1

Boil the water and steep the tea for 5 minutes, then remove bags.

Tip: Make the tea strong, as the coconut milk and ice will dilute the flavor intensity.
2

Stir the honey into the still-warm tea.

Tip: This ensures easy dissolving.
3

Whisk the coconut milk in a small bowl until smooth (if separated), then pour into the lukewarm tea.

Tip: Pouring cold coconut milk into boiling tea can cause curdling. Wait until the tea is lukewarm.
4

Refrigerate for at least 2 hours.

Tip: Flavors meld during cooling.
5

Stir thoroughly before serving (coconut cream may rise to the top).

Tip: This is natural, not a defect.
6

Fill glasses with ice, pour over the tea, and garnish with mint.

Tip: The green mint looks great against the latte-colored drink.

Recipe FAQ

Why is the coconut milk lumpy?
Coconut fat solidifies in the cold. Always shake the can well or warm it slightly before use to homogenize it.

Ingredients

  • 2 bags Black tea
  • 3/4 cup Full-fat coconut milk (canned)
  • 2 tbsp Honey
  • 4 cups Water
  • 15 cubes Ice
  • 5 leaves Fresh mint