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Coffee Frosting Shots

5 from 2 votes

These swirly creamy coffee frosting shots give brand new meaning to the idea of drinking your morning coffee.

4 Ingredients

No soy

No dairy

And they can be made in under 5 minutes, from start to finish!

coffee frosting

Serve in a bowl for an elegant coffee mousse or whipped cream. Or use the recipe as a frosting for any of the following:

Black Bean Brownies

1 Minute Chocolate Mug Cake

Cinnamon Roll Baked Oatmeal – Can you imagine how amazing this would be?!?!

Sweet Potato Brownies

canned coconut milk

To make the frosting shots:

Stir all ingredients together until well-incorporated, or you can whip everything together in a blender or using a stand mixer if you have one. If you want the frosting to look fancy and “piped,” try my favorite frosting trick:

Transfer the frosting to a Ziploc, and put an icing tip—which you can get for a few dollars at Michaels or on Amazon—in the corner. Cut a hole so the icing tip pokes out. Use a rubber band to seal the bag, squeezing out any extra air beforehand, then pipe out the frosting. Alternatively, you can just buy an icing bag at any craft store or at some grocery stores.

coffee shots
coffee frosting recipe
frosting shots recipe

Unlike fireball (ugh, the worst), these are shots I can definitely get behind.

And now I’m imagining a world where you can order frosting shots at the bar instead of alcohol.

Once, these two guys were trying to convince my friend and me that they were doctors while simultaneously offering us shots of fireball. Then the one guy suddenly got mad at the other and said, “You’re not even a doctor!” The other replied, “Well you aren’t either!” They proceeded to yell at each other, and my friend and I made our escape.

Seriously, nothing good ever comes from drinking fireball.

Just FOUR ingredients to make these swirly coffee frosting shots!
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Coffee Frosting Shots

These swirly coffee frosting shots give new meaning to the idea of drinking your morning coffee.
Prep Time 5 minutes
Total Time 5 minutes
Yield 1 1/2 cup
5 from 2 votes


  • 2 cans coconut milk or coconut cream (Coconut-Free version here)
  • 1 1/2 tsp instant coffee granules, decaf if desired
  • sweetener to taste, such as 4 tbsp powdered sugar or pinch stevia
  • 1/16 tsp salt


  • *If using coconut milk, use just the thick and creamy portion, saving the watery part to use in a smoothie or for another recipe. If the thick coconut cream is hard as a rock instead of creamy, you can slowly add some of the watery part in as you blend everything together. (Be sure to buy full-fat canned coconut milk, not lite or coconutmilk beverage. When you pick up the can in the store, you want it to feel heavy and solid with no pronounced swishing sound if you shake it.)
    Stir together all ingredients. For smoothest results, I like to use either hand beaters or a blender, or a stand mixer will also work if you have one. Either serve immediately or refrigerate (during which time it will get even thicker). In the photos, I thought it was thick enough and so served it immediately without refrigerating first. I scooped it into a bag fitted with an icing tip and piped it out.
    View Nutrition Facts


Leftover coffee? Make this Frappuccino Recipe.

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Be sure to try the famous chocolate version!

chocolate frosting shots

Chocolate Frosting Shots


More About The Cookbook

Published on May 25, 2017

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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    • Jason Sanford says

      It really depends on the climate. In a cooler room, probably they would keep their piped look for an hour. In warmer weather, much less. Maybe store them in the host’s fridge?

  1. Natasha says

    Hi Katie! This looks really delicious, however I have a request for a recipe. Can you try making healthy caramel cheesecake or cheesecake bars? My mom LOVES your chocolate cheesecake bars, and I make her caramel cheesecake for holidays, but it is very high in sugar! Thanks 🙂

  2. Sarah says

    Hoooly cow. This was even better after refrigerating overnight. It made it fluffy, yet dense, and incredibly creamy… Like mascarpone. I had nostalgic memories of tiramisu while eating it like a mousse, but this would also be incredible on chocolate cake.

  3. Diane says

    Hi Katie:

    I’ve been making frosting shots for years now, but all of a sudden I can’t find a can of coconut cream where the cream has solidified. It won’t even solidify in the refrigerator. Even when the nutrition label says 20 grams of fat! What’s going on?

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