Coconut Cold Brew Float (Printable Version)

Coconut cold brew float with vanilla bean ice cream, topped with toasted coconut and shaved chocolate.

# What You'll Need:

→ Cold Brew Base

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

→ Float

05 - 2 generous scoops vanilla bean ice cream (dairy or plant-based), about 1/2 cup per scoop

→ Garnishes (optional)

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

# How to Prepare:

01 - In a pitcher or large measuring cup, combine the coconut cold brew, coconut milk and simple syrup; stir until fully blended and slightly frothy.
02 - Fill two large glasses halfway with ice cubes so the mixture chills without diluting immediately.
03 - Divide the cold brew mixture evenly between the two glasses, pouring gently over the ice.
04 - Carefully add one generous scoop of vanilla bean ice cream to each glass so it rests atop the coffee.
05 - If desired, finish with toasted coconut flakes, shaved dark chocolate or a sprig of mint; serve immediately with a straw and spoon.

# Expert Suggestions:

01 -
  • This float is a devious way to sneak dessert into your afternoon caffeine ritual.
  • The combo of creamy coconut and speckled vanilla ice cream tastes like an island escape, whether or not you're sitting under palm trees.
02 -
  • If your coffee base isn’t fully chilled, the ice cream disappears before you get your first spoonful.
  • Swapping in coconut cream for coconut milk yields a richer, almost decadent float that tastes like a dessert from a tiki bar.
03 -
  • Always add the ice cream just before serving, so it floats rather than sinking to the bottom.
  • Swirling the drink gently melts the ice cream fast, turning each sip creamier by the minute.
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