Coconut Cold Brew Float (Printable)

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

# What You 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

# Steps:

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 turns your afternoon coffee into a playful dessert—with a secret grown-up twist.
  • The creamy vanilla bean ice cream is ridiculously good with coconut cold brew, and the whole thing comes together in just minutes.
02 -
  • Once I forgot to mix the coconut milk in properly and ended up with little lumps—so now I always whisk until completely smooth.
  • Discovering plant-based coconut ice cream made this float even more decadent and friendly for all my friends.
03 -
  • Letting the ice cream sit out for two minutes makes scooping and floating so much easier.
  • The tiniest pinch of salt in the coffee base makes every flavor shine—don’t skip it if you want an even bigger wow factor.
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