Coconut Cold Brew Float (Printable Version)

Coconut cold brew with vanilla bean ice cream, toasted coconut and shaved chocolate — a refreshing summer treat.

# Ingredient List:

→ 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

# Directions:

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 -
  • No one expects a float with both coffee and coconut, so it’s secretly impressive when you serve it.
  • It’s ridiculously simple to make but tastes like you wandered into a fancy summer café.
02 -
  • If you pour the hot coffee or let the ice cream sit out, you’ll wind up with a sad, melty mess.
  • Swapping in coconut cream for coconut milk turns the float into something almost dessert-like in richness—I’m never going back.
03 -
  • Chilling your glasses ahead of time keeps the float colder and more refreshing, especially on hot days.
  • Use leftover cold brew to make coffee ice cubes—your float gets even better as the ice melts!
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