Coconut Cold Brew Float (Printable)

Coconut cold brew topped with vanilla bean ice cream, toasted coconut and shaved chocolate — a creamy summer treat.

# What You'll Need:

→ 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

# Method:

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 Pointers:

01 -
  • Your secret to surviving summer afternoons when coffee alone just isn&rsquot enough.
  • The way the cold brew mingles with ice cream is astonishingly smooth&mdashit feels fancy, but is delightfully simple.
02 -
  • Don&rsquot add hot coffee or your ice cream will melt instantly&mdashmake sure absolutely everything is icy cold before you start.
  • I tried plain cold brew once and found the coconut was what made this float sing; don&rsquot skip the coconut milk for that tropic twist.
03 -
  • Chill every element&mdashcoffee, milk, glasses, even your spoon&mdashfor a float that stays cold and creamy from first sip to last swirl.
  • Layer ingredients slowly to appreciate the marbled effect before you stir&mdashit looks irresistible for a quick photo.
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