Coconut Cold Brew Float (Print Version)

Tropical cold brew with coconut milk and a scoop of vanilla bean ice cream for a creamy, quick summer float.

# 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

# Step-by-Step:

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 Tips:

01 -
  • Your friends will think you secretly moonlight as a barista thanks to the tropical twist and dreamy presentation.
  • This float instantly cleanses away the heaviness of a long hot day—simple, cooling, and sweetly satisfying.
02 -
  • If the ice cream melts too long before serving, the float loses its magic and turns more milkshake than treat.
  • Using full-fat coconut milk transforms the mouthfeel in a way that light coconut milk just can’t replicate.
03 -
  • Lining your glasses with a bit of chocolate syrup does wonders for both looks and taste.
  • If you want an ultra-luxe finish, try using a barista oat milk cold brew for an even richer texture underneath the float.
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