Iced Koko Samoa with Whipped Coconut Cream
Photography by Tyler Whitbread
The brownie is how I introduce people to Koko Samoa in a baking context. But this iced drink is how I start my own mornings—cold, slightly sweet, deeply earthy, with a cloud of whipped coconut cream that slowly melts into the drink as you go. It requires almost nothing to make and tastes completely unlike anything else.
» Koko Samoa Brownies
Learn more about this special ingredient
» FLAVORS OF SAMOA: KOKO SAMOA
A version of this story and recipe was originally published in the Edible San Diego e-newsletter on August 13, 2026. Join the free list to receive exclusive early access to stories and recipes like this one, sent straight to your inbox.
Ingredients
Serves 2
Iced Koko Samoa
- 40 grams Koko Samoa (roughly ⅓ a cup if you don’t have a scale)
- 2 cups hot water
- 2–3 teaspoons sugar, to taste
- Ice
Whipped Coconut Cream
- 1 can full-fat coconut cream, refrigerated overnight (do not shake)
- 1–2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Make Iced Koko Samoa with Whipped Coconut Cream
- Make the Koko Samoa base: Finely grate Koko Samoa with a Microplane into 2 cups of hot water. Stir vigorously for about 2 minutes until completely dissolved—it will take a moment; keep stirring. Add sugar to taste. The base should be slightly sweet but not sweet in the way hot chocolate is sweet. Cool slightly, then pour over ice, or refrigerate until cold for a smoother result.
- Make the whipped coconut cream: Open the refrigerated coconut cream without shaking the can. Scoop only the solid white cream from the top into a chilled bowl, leaving the liquid at the bottom behind. Using a hand mixer or stand mixer, whip on high speed for 2 to 3 minutes until light, fluffy peaks form. Add powdered sugar and vanilla, and whip briefly to combine. The cream should hold its shape without being stiff.
- Assemble: Fill two glasses generously with ice. Pour cold Koko Samoa over the ice. Spoon whipped coconut cream over the top—be generous. Serve immediately and stir as you drink, letting the cream melt slowly into the Koko Samoa below.
Mackenzie Rubish
Mackenzie Faumuina Rubish is a first-generation American Samoan born and raised in Oceanside, California. She is the 2024 winner of The Great American Baking Show and the founder of Pasifika Culinary Project, a nonprofit on a mission to promote Samoan and Pacific Islander culinary heritage through education, community engagement, and cultural preservation. Find more of her personal stories and recipes on Substack.
