Coconut Cold Brew Float (Print Version)

Creamy tropical cold brew float with coconut milk and vanilla bean ice cream.

# Ingredient List:

→ Cold Brew Base

01 - 1 cup coconut cold brew coffee (store-bought or homemade)
02 - 1/2 cup 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 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.

# Helpful Tips:

01 -
  • This is one of those treats that feels decadent but takes almost no time to put together.
  • The fusion of coconut, vanilla, and coffee is so dreamy you'll crave it all summer.
02 -
  • I once rushed and dumped in too much syrup—the drink turned cloying, so always add sweetness sparingly at first.
  • Letting the ice cream soften for a minute gives perfect scoops and an even creamier float.
03 -
  • I learned to always taste the cold brew base before building each glass—it's the best way to make sure the balance is just right.
  • Layering everything gently avoids splashes and keeps the ice cream beautifully afloat, making every float picture perfect.
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