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Vegan Irish Coffee with Coconut Cream + Hawaij

Yield: 1 cocktail
Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
Hot coffee, Irish whiskey, a pinch of warm hawaij, and a dollop of coconut cream make a super comforting, cozy cocktail. I like to serve mine for dessert or brunch!!


Whipped Coconut Cream

  • 1 can coconut cream (or milk), chilled for at least 3 hours or overnight
  • 1 tbsp powdered sugar
  • 1/2 tsp vanilla extract

Vegan Irish Coffee

  • 6 oz hot brewed coffee
  • 1 tbsp brown sugar
  • 1.5 oz Irish whiskey
  • 1/4 tsp hawaij, to taste


  • Spoon out the solid bits of the coconut cream (or milk) into a medium, chilled bowl. Reserve the remaining liquid. Add the powdered sugar and vanilla to the solid coconut cream. Lightly whip until combined. Add the reserved liquid from the coconut cream, 1 Tablespoon at a time, until you get a slightly runny, lightly whipped consistency. You want to be able to spoon it over the coffee while still maintaining its shape. Refrigerate, unless you are using it right away.
  • In a coffee mug, combine the hot coffee and brown sugar. Stir until the sugar is dissolved. Add the whiskey, and 1/8 teaspoon of hawaij. You can add up to 1/4 teaspoon depending on your taste. Spoon 1 heaping Tablespoon of whipped coconut cream over the top. Serve immediately.


The coconut cream and a medium bowl will need to be chilled at least a few hours for this recipe, so plan ahead!
Cuisine: Irish
Course: Drinks
Serving: 1coffee, Calories: 177kcal, Carbohydrates: 10.2g, Protein: 0.6g, Fat: 3.6g, Saturated Fat: 3.2g, Sodium: 9mg, Potassium: 141mg, Fiber: 0.6g, Sugar: 9.3g, Calcium: 19mg
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