Coconut Cold Brew Float (Printable Version)

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

# 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

# How To Make:

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.

# Helpful Hints:

01 -
  • You get to dig into creamy, melty ice cream floating atop bold, tropical cold brew like a grown-up root beer float.
  • It takes barely ten minutes, but the payoff is pure café indulgence—no barista required.
02 -
  • Tossing in the ice cream before pouring in the coffee makes everything foam up, but it dilutes the flavor—always add ice cream last.
  • Using warm coconut milk by accident once taught me that room temp is fine, but cold is ideal or you’ll melt your ice too soon.
03 -
  • If you want to get ahead, brew the coffee and toast the coconut flakes up to a day in advance.
  • In a pinch, a splash of vanilla extract in the coffee mix really bumps up the round, creamy notes.
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