Coconut Cold Brew Float (Print View)

Coconut cold brew topped with vanilla bean ice cream and toasted coconut for a creamy, tropical summer float.

# Ingredient List:

→ 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

→ Float

05 - About 2 generous scoops (≈1 cup) vanilla bean ice cream, dairy or plant-based

→ Garnishes (optional)

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

# Directions:

01 - In a pitcher, combine the coconut cold brew coffee, coconut milk and simple syrup; stir until homogeneous and taste for sweetness.
02 - Fill two large 12‑ounce glasses halfway with ice cubes so the beverage will stay chilled as the ice cream melts.
03 - Pour the cold brew mixture evenly between the two prepared glasses, leaving room at the top for the ice cream.
04 - Spoon one generous scoop of vanilla bean ice cream into each glass, letting it float on the cold brew.
05 - If desired, finish with toasted coconut flakes, shaved dark chocolate or a mint sprig; serve immediately with a straw and spoon.

# Expert Tips:

01 -
  • No one expects the first creamy sip to taste so much like vacation in a glass
  • This float has rescued more than a few sweltering afternoons with its dessert-meets-coffee magic
02 -
  • The first time I tried this, I forgot the ice and ended up with a lukewarm mess—don’t skip the chilling step
  • Swapping regular coconut milk for full-fat was the turning point for that lusciously creamy mouthfeel
03 -
  • Chilling your glasses in the freezer beforehand makes the whole float extra refreshing
  • A dash of flaky sea salt over the top sounds odd but deepens all the flavors into something magical
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