Creamy Toasted Coconut Cold Brew Float
A refreshing and creamy cold brew coffee float topped with toasted coconut, perfect for summer afternoons. This easy recipe combines smooth cold brew, luscious cream, and nutty toasted coconut for a tropical twist.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 serving 1x
- Category: Beverage
- Cuisine: American
Ingredients
Scale
- 1 cup (240 ml) cold brew coffee
- ½ cup (120 ml) heavy cream (or coconut cream for dairy-free)
- ¼ cup (20 g) unsweetened shredded coconut, toasted
- 1–2 tablespoons (15–30 ml) simple syrup or maple syrup, to taste
- ½ teaspoon (2.5 ml) vanilla extract
- Ice cubes, enough to fill the glass
- Optional: flaked coconut for garnish
- Optional: coconut milk to lighten the cream
Instructions
- Toast the shredded coconut in a dry skillet over medium heat, stirring continuously for 3-5 minutes until golden brown and fragrant. Transfer to a plate to cool.
- In a small bowl, combine heavy cream, vanilla extract, and syrup. Stir gently to mix.
- Fold half of the toasted coconut into the cream mixture.
- Fill a tall glass with ice cubes.
- Pour cold brew coffee over the ice.
- Slowly spoon the toasted coconut cream mixture on top of the cold brew to create a layered float effect.
- Sprinkle the remaining toasted coconut on top for garnish.
- Serve immediately with a straw or long spoon.
Notes
Toast coconut carefully over medium heat and stir constantly to avoid burning. Use a smooth, low-acidity cold brew for best flavor. Adjust sweetness to taste. The cream mixture can be prepared ahead and chilled. Pour cold brew slowly over ice to prevent dilution.
Nutrition
- Serving Size: 1 float (about 12 oz
- Calories: 220260
- Fat: 18
- Carbohydrates: 812
- Protein: 2
Keywords: cold brew, iced coffee, toasted coconut, summer drink, creamy coffee float, easy coffee recipe, tropical coffee