Coconut Cold Brew Float (Printable)

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

# What You 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

# How-To Steps:

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 Tips:

01 -
  • The blend of coconut and vanilla is whisper-smooth, like your favorite beach vacation in a glass.
  • You can impress friends in just 10 minutes without heating up the kitchen.
02 -
  • Once I tried using light coconut milk, and the result just wasn’t creamy—stick with full-fat for happiness in a glass.
  • Let the ice cream sit out for a minute before scooping; it glides right in and melts in the most satisfying way.
03 -
  • Chill your glasses ahead of time so every sip stays frosty.
  • A pinch of sea salt on top brings out all the coconut and chocolate notes—thank me later.
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