Coconut Cold Brew Float (Print version)

Creamy coconut cold brew topped with vanilla bean ice cream and toasted coconut for a refreshing summer treat.

# What You 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, as needed

→ Float

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

→ Garnishes (optional)

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

# Directions:

01 - In a pitcher or large measuring cup, whisk together the coconut cold brew, coconut milk and simple syrup until homogeneous and slightly frothy.
02 - Fill two large glasses about halfway with ice cubes to chill the drink and slow melting.
03 - Pour the coconut cold brew mixture evenly into the prepared glasses over the ice.
04 - Carefully place one generous scoop of vanilla bean ice cream into each glass, allowing it to float atop the coffee.
05 - Top each float with toasted coconut, shaved chocolate and a mint leaf if desired; drizzle chocolate syrup for extra indulgence.
06 - Serve straight away with a straw and spoon so the ice cream can be stirred into the cold brew as it softens.

# Expert Advice:

01 -
  • If you love coffee and dessert, this little secret is your shortcut to dreamy summer afternoons.
  • It’s become my favorite because the coconut milk makes everything extra velvety and satisfying.
02 -
  • Don’t rush and dump everything at once—the ice cream splashes if you’re not gentle.
  • Letting the cold brew chill properly first prevents the ice from melting and watering down the flavors.
03 -
  • Always use full-fat coconut milk if possible for richness—it really makes a difference.
  • If you want a cloudier, frothier float, shake the coconut milk in a jar before using.
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