Mango Sticky Rice Cold Brew with Coconut Palm Caramel

A refreshing cold brew with sweet mango and creamy coconut - tastes like Thai dessert!

Love mango sticky rice? This creative cold brew combines the beloved Thai dessert flavors with smooth coffee for an incredible summer treat! Sweet mango, creamy coconut milk, and a homemade palm sugar caramel create an unforgettable flavor combo.

This recipe uses a medium-dark roast cold brew for the perfect balance. The coconut milk adds richness while fresh mango and palm sugar caramel bring natural sweetness. It's super easy to prep ahead and perfect for hot summer days!

Why You’ll Love This Recipe

This isn't your average iced coffee! Here's why you'll love it:

Unique Thai-inspired flavors that perfectly balance sweet and creamy
Make-ahead friendly - cold brew and caramel can be prepped in advance
Naturally sweetened with palm sugar and mango
Refreshingly different from typical coffee shop drinks

Mango Sticky Rice Cold Brew with Coconut Palm Caramel

A refreshing cold brew with sweet mango and creamy coconut - tastes like Thai dessert!

Cold Brew, Thai Coffee, Mango Dessert, Coconut Coffee, Iced Coffee, Summer Drinks

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Equipment

Small saucepan
Blender
Tall glasses
Measuring cups and spoons
Stirring spoon

Ingredients

1 cup cold brew coffee concentrate
1 cup water
1/2 cup coconut milk
1 ripe mango, diced
1/4 cup palm sugar
2 tablespoons water (for caramel)
Crushed ice
Whipped coconut cream for topping (optional)
Toasted coconut flakes for garnish (optional)

Instructions

Make palm sugar caramel: Heat palm sugar and 2 tablespoons water in a small saucepan until bubbling. Simmer until thickened, about 5 minutes. Let cool.
In a blender, puree half the mango until smooth.
In each glass, layer: ice, 1/2 cup cold brew concentrate, 1/2 cup water, 1/4 cup coconut milk.
Add 2 tablespoons mango puree and 1 tablespoon palm sugar caramel to each glass.
Stir gently to combine.
Top with remaining diced mango, whipped coconut cream, and toasted coconut if desired.

Pro Tips

**Cold brew concentrate**: Use a 1:4 coffee-to-water ratio for the best flavor
**Palm sugar tip**: If you can't find palm sugar, brown sugar works as a substitute
**Mango selection**: Choose ripe, sweet mangoes - they should yield slightly when pressed
**Make ahead**: Cold brew keeps for up to 2 weeks in the fridge

Calories: 285kcal, Carbohydrates: 42g, Protein: 3g, Fat: 12g, Saturated Fat: 10g, Sodium: 41mg, Potassium: 385mg, Fiber: 2g, Sugar: 38g, Vitamin A: 1362IU, Vitamin C: 30mg, Calcium: 40mg, Iron: 1mg

Iced

Beverage

Drink

Thai