Coconut Cold Brew Float (Print View)

Tropical cold brew topped with vanilla bean ice cream, coconut milk, and toasted coconut for a creamy summer treat.

# Components:

→ Cold Brew Base

01 - 1 cup (240 ml) coconut cold brew coffee (store-bought or homemade)
02 - 1/2 cup (120 ml) coconut milk (full-fat for creaminess)
03 - 1–2 tablespoons simple syrup or coconut syrup (to taste)
04 - Ice cubes

→ Float

05 - 2 generous scoops vanilla bean ice cream (use dairy or plant-based as desired)

→ Garnishes (optional)

06 - Toasted coconut flakes
07 - Shaved dark chocolate
08 - Fresh mint leaves

# Directions:

01 - In a pitcher or measuring cup, combine the coconut cold brew coffee, coconut milk, and simple syrup. Stir well to blend.
02 - Fill two large glasses halfway with ice cubes.
03 - Pour the coconut cold brew mixture evenly over the ice in each glass.
04 - Carefully add a generous scoop of vanilla bean ice cream to each glass.
05 - If desired, top with toasted coconut flakes, shaved chocolate, or fresh mint.
06 - Serve immediately with a straw and spoon, and enjoy the float as the ice cream melts into the coffee.

# Expert Advice:

01 -
  • When you stir the melting ice cream into the cold brew, it transforms into a dreamy, creamy dessert-coffee hybrid—a trick I never get tired of showing off.
  • It&aposs endlessly customizable, so you can tweak the coconut, sweetness, and garnishes until it&aposs entirely yours.
02 -
  • If you use regular coconut milk from a can, be sure to shake it up or whisk to prevent clumpy surprises.
  • I once thought more ice would just dilute the drink, but it actually keeps the float creamy longer as the ice cream melts in.
03 -
  • Let the ice cream soften on the counter for five minutes before scooping—it will melt like silk into the coffee instead of clumping.
  • Try infusing your simple syrup with vanilla bean or lime zest for a next-level aromatic twist.
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