Coconut Cold Brew Float

Tropical cold brew float with coconut milk and vanilla bean ice cream; top with toasted coconut or chocolate.

# What You’ll Need:

→ Cold Brew Base

01 - 240 ml coconut cold brew coffee (store-bought or home-brewed)

02 - 120 ml full-fat canned coconut milk

03 - 15–30 ml simple syrup or coconut syrup, adjust to taste

04 - Ice cubes, as required

→ Float

05 - Approximately 2 generous scoops (about 120 g) vanilla bean ice cream — dairy or plant-based as preferred

→ Garnishes (optional)

06 - Toasted coconut flakes, to taste

07 - Shaved dark chocolate, to taste

08 - Fresh mint leaves, for garnish

# How to Make It:

01 - In a pitcher, combine the coconut cold brew, coconut milk and simple or coconut syrup; whisk or stir until the mixture is homogenous and slightly frothy.

02 - Place two large serving glasses on a work surface and fill each halfway with ice cubes.

03 - Pour the coconut cold brew mixture evenly between the two glasses over the ice.

04 - Using an ice cream scoop, gently place a generous scoop of vanilla bean ice cream on top of each glass so it floats on the coffee.

05 - Finish with toasted coconut, shaved dark chocolate and a mint leaf if desired. Serve immediately with a straw and spoon so the ice cream can be enjoyed as it softens into the coffee.

# Expert Tips:

01 -

Melted ice cream against icy cold brew is a revelation I wish I’d discovered sooner.
This float turns a normal coffee break into an instant mini vacation—everyone fights for the last sip.

02 -

Once, in a rush, I used low-fat coconut milk and instantly regretted how it watered down the whole experience.
Letting the cold brew chill completely beforehand kept my ice cream from melting too fast and saved the float’s texture.

03 -