Coconut Cold Brew Float Vanilla (Print Version)

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

# Components:

→ 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 Advice:

01 -
  • The way the vanilla ice cream melts into the coconut coffee feels like a secret grown-up sundae.
  • I love how easy it is to improvise with the toppings or swap in plant-based ice cream without missing out on any indulgence.
02 -
  • Once, I poured the coffee mixture too quickly and the ice cream sank straight to the bottom, so now I add it gently and with a little ceremony.
  • I discovered that chilling the glasses beforehand keeps the float firm and frosty for longer.
03 -
  • If the coffee or milk isn’t cold enough, the ice cream melts too fast—prep everything ahead for the best texture.
  • Using a good quality vanilla bean ice cream absolutely lifts every sip.
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