Coconut Cold Brew Float (Printable)

Tropical coconut cold brew crowned with vanilla bean ice cream and optional toasted coconut or shaved chocolate.

# 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

# How to Make It:

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 -
  • Imagine the surprise on your own face when coconut and vanilla meld into an effortlessly cool dessert-drink hybrid.
  • It’s ridiculously easy to customize, and you can serve it to guests who never need to know how little effort it took.
02 -
  • I once tried to use light coconut milk, but it made the float taste watery instead of dreamy—don’t make my rookie mistake.
  • Letting the ice cream soften for a few minutes first makes it scoop perfectly, so no wrestling with a frozen tub at the last minute.
03 -
  • Stir the float gently as you sip—each spoonful and slurp will taste a little different as the ice cream slowly becomes one with the coffee.
  • Want dramatic chocolate shavings? Use a vegetable peeler on a bar of good quality chocolate—it looks and tastes next level.
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