Glacier Coconut Coffee Recipe
A minimalist coffee jelly drink that balances coconut aroma, smooth espresso, and a touch of summer lightness.
🌴 Inspiration
The concept behind Glacier Coconut Coffee draws from the imagery of glaciers —
transparent, cool, and luminous from within.
That contrast of nature becomes the flavor language of this drink:
the sweetness of coconut, the depth of coffee, and the soft light of cream.
Each element mirrors the calm rhythm of melting ice:
coconut water ice balls symbolize purity,
the dark espresso base provides structure and warmth,
and the silky coconut cream layer completes it with a gentle finish.
Together, they form a composition where flavor, texture, and color flow like sunlight through ice —
a design of tranquil movement and natural harmony.
🥥 Layer Composition
The soul of this coconut coffee lies in its architecture.
Each layer plays a distinct note —
coffee jelly adds soft elasticity,
espresso introduces aromatic depth and caramel tones,
and coconut cream foam wraps it all in light sweetness and smooth texture.
As the coconut aroma expands on the palate,
the coffee notes mellow into a rounded harmony.
The result is a multi-sensory experience where freshness and richness coexist beautifully —
not just a drink, but a gentle rhythm in every sip.
☕ Brand Interpretation
At Hojalicious, coffee isn’t just a beverage —
it’s a language of summer design.
Glacier Coconut Coffee embodies the brand’s philosophy that “drinks are a form of art.”
Its minimalist proportions create visual balance and flavor consistency,
making it both photogenic and practical for café menus.
The trio of white, brown, and amber forms a clean yet striking palette.
Each layer tells a visual story: pure, stable, and glowing.
Whether featured as a seasonal café highlight, a collab edition, or an OEM concept,
this drink captures the essence of minimalist tropical modernism —
a visual calm with sensory depth.
💡 Flavor Story
Coffee Jelly: soft, elastic, and delicately caramelized.
Espresso Layer: aromatic, full-bodied, yet smooth without bitterness.
Coconut Cream Foam: light and velvety, offering a gentle tropical finish.
Every sip feels like light passing through glacial ice —
cool, creamy, and quietly memorable.
🧊 Brewing Logic
Designed with café operations in mind, this drink balances creativity with efficiency:
Coconut water ice balls replace standard ice to maintain pure flavor.
Stable foam formula ensures smooth texture and clean layering.
Coffee jelly adds tactile playfulness and visual intrigue.
Consistent in both single-cup preparation and large-batch production,
it’s ideal for cafés, brand showcases, or premium OEM presentations.
🌺 The Finish
“Glacier” symbolizes both purity and motion.
This drink expresses that same calm power —
where coconut and coffee meet like nature and time in quiet conversation.
A sip feels like sunlight melting into snow:
refreshing, silky, and full of gentle depth.
This is how Hojalicious defines coconut coffee —
not just something to drink, but something to be admired and remembered.
Ingredients
Coffee Jelly — 70g
Coconut Water Ice Balls — 1–2 pcs
Espresso — 40ml
Original Cream Foam Powder — 22.6g
Cold Water — 80ml
Coffee Jelly Cubes or Dried Fruits — for garnish
Directions
Make Coconut Ice Balls
Pour coconut water into ice molds and freeze until solid.
These coconut ice spheres keep the flavor clean and refreshing without diluting the coffee.
Prepare the Base Layer
Add 70 g of coffee jelly to the serving cup — it provides a chewy, aromatic texture that pairs beautifully with the creamy top layers.
Create the Coconut Cream Foam
Mix 22.6 g of original cream powder with 80 ml of cold water until smooth and fluffy.
This forms a light coconut-infused cream layer with silky consistency.
Assemble the Drink
Pour the coconut cream over the coffee jelly, then slowly add 40 ml of espresso.
Let the espresso flow naturally through the layers to form a beautiful gradient effect.
Finish & Serve:
Top with a few pieces of coffee jelly or dried fruit for texture and visual contrast.
Serve immediately and enjoy the balance of tropical creaminess and coffee aroma.
🏷 Tips
Substitute coconut cream foam with oat or soy cream for a plant-based version.
Add a dash of coconut sugar syrup or vanilla powder for extra depth.
Use coconut ice instead of regular ice to maintain flavor purity.
Perfect for tropical-themed menus, summer pop-ups, or social media campaigns.
