Coconut Cold Brew Float (Printable Version)

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

# 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 It:

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 Advice:

01 -
  • This float tastes like a coffee shop vacation in a glass, no passport required.
  • The creamy coconut and vanilla make each sip feel incredibly decadent but refreshingly light.
02 -
  • I once added the ice cream before the coffee and the whole thing fizzed over like a kid’s science fair volcano—always pour coffee first.
  • Switching from coconut milk from the carton to full-fat canned coconut milk made the texture instantly silkier and richer.
03 -
  • Use wide glasses so your ice cream can float elegantly without crowding.
  • A light drizzle of chocolate or coconut syrup over the ice cream turns it into full-on dessert heaven.
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