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White Chocolate Coconut Dalgona Coffee

White Chocolate Coconut Dalgona Coffee

Creamy iced whipped coffee made with fresh coconut milk and sweet white chocolate. Learn how to make this tropical White Chocolate Coconut Dalgona at home.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1
Course: Drinks
Cuisine: International
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Whipped Coffee Topping
  • 2 tablespoons instant coffee or instant espresso
  • 2 tablespoons granulated sugar
  • 2 tablespoons hot water
Base
  • 1 cup 240 ml fresh coconut milk (chilled)
  • 1 ounce 30 g white chocolate, finely chopped
  • ½ teaspoon pure vanilla extract optional
Ice cubes
Garnish (optional)
  • White chocolate shavings
  • Toasted coconut flakes

Equipment

  • Medium mixing bowl – to whip the coffee foam
  • Hand whisk or electric hand mixer – a handheld milk frother also works
  • Small saucepan or microwave-safe bowl – for melting white chocolate with a little coconut milk
  • Heatproof spatula or spoon – to stir the melted chocolate
  • Tall serving glass – for the final layered drink
  • Measuring spoons & cup – to keep proportions accurate

Method
 

Whip the coffee
  1. In a medium bowl, combine instant coffee, sugar, and hot water.
  2. Using a hand whisk, electric mixer, or milk frother, whip until the mixture becomes light, thick, and forms soft peaks (about 3–5 minutes with a mixer, a bit longer by hand).
Prepare the white chocolate coconut milk
  1. In a small saucepan over low heat (or using a microwave in short bursts), gently warm 2–3 tablespoons of the coconut milk with the chopped white chocolate. Stir until smooth and fully melted.
  2. Stir the melted white chocolate mixture back into the remaining chilled coconut milk. Add vanilla extract if desired. Chill again if the milk warms up.
Assemble the drink
  1. Fill a tall glass with ice cubes.
  2. Pour the chilled coconut–white chocolate mixture over the ice, leaving space at the top.
  3. Spoon the whipped coffee mixture over the milk, creating a generous cloud of foam.
Finish and serve
  1. Sprinkle with white chocolate shavings or toasted coconut flakes for a decorative touch.
  2. Serve with a straw or stir before drinking for a perfectly blended sip.

Notes

Total Calories Per Serving:

  • Using full-fat canned coconut milk: ~480 kcal
  • Using a light or carton coconut milk: ~300 kcal
The calorie count for coconut milk can vary widely; unsweetened canned coconut milk averages approximately 230 kcal per cup. Carton “coconut beverage” is lighter, around 45 kcal per cup.
To reduce calories, you can
  • Use a lighter coconut milk or unsweetened coconut beverage.
  • Cut the sugar in the whipped coffee to 1 tablespoon.
  • Reduce white chocolate to ½ ounce.
This way, you can tailor the indulgence to your preferences without losing the signature creamy flavor.

 

Additional Notes & Tips

 
  • Coffee Choice: Instant coffee or instant espresso works best for creating the signature fluffy foam. Freshly brewed coffee won’t whip the same way.
  • Sweetness Adjustment: The recipe is balanced for a medium sweetness level. Reduce the sugar in the whipped layer if you prefer less sweet drinks; white chocolate already adds its own natural sweetness.
  • Texture & Chill: For an extra-frosty treat, blend the coconut milk with a handful of ice before topping with the whipped coffee.
  • Vegan / Dairy-Free Options: Use vegan white chocolate or a dairy-free alternative to keep the recipe fully plant-based while still creamy.
  • Make-Ahead Whip: You can whip the coffee up to 2 hours in advance and store it in the fridge. Re-whisk briefly if it settles.
  • Serving Size & Scaling: The recipe makes one large drink. To serve a crowd, double or triple the ingredients and whip in a stand mixer.
  • Presentation Tip: For the best layered look, pour the coconut–white chocolate milk over ice first, then carefully spoon the whipped coffee on top without stirring.
  • Flavor Variations: Add a pinch of ground cinnamon, a few drops of coconut extract, or a drizzle of caramel syrup to customize the flavor.