Coconut Cold Brew Float

Chilled coconut cold brew swirled with coconut milk and topped with vanilla bean ice cream for a creamy tropical treat.

# What You'll 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 to 2 tablespoons simple syrup or coconut syrup, to taste

04 - Ice cubes, as needed

→ Float

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

→ Garnishes (optional)

06 - Toasted coconut flakes, for garnish

07 - Shaved dark chocolate, for garnish

08 - Fresh mint leaves, for garnish

# How to Make It:

01 - In a pitcher or measuring cup, stir together 1 cup coconut cold brew, 1/2 cup coconut milk and 1 to 2 tablespoons simple syrup until evenly combined.

02 - Fill two large glasses halfway with ice cubes to chill and provide structure for the float.

03 - Divide the coconut cold brew mixture evenly between the two glasses, pouring it over the ice.

04 - Carefully place a generous scoop of vanilla bean ice cream into each glass so it rests atop the cold brew and begins to float.

05 - Sprinkle toasted coconut flakes and shaved dark chocolate, and add a sprig of fresh mint if desired; optionally drizzle chocolate syrup for extra richness.

06 - Present with a straw and a spoon so the ice cream can be enjoyed as it softens and melds into the coffee.

# Additional Tips::

01 -

This is the chilled pick-me-up you didn’t know you needed on a sweltering afternoon.
The way the coconut and vanilla mingle makes each sip and bite taste like an escape.

02 -

Once I skimped on sweetener and the float tasted flat—a little syrup goes a long way to balance the coffee’s bite.
Discovering that letting the ice cream sit for a minute before adding it made the top velvety instead of icy.

03 -