Coconut Cream Cold Brew: The Ultimate Guide & Recipe

Coconut Cream Cold Brew: Prepare to be transported to a tropical paradise with every sip of this incredibly refreshing and easy-to-make coffee concoction! Forget those expensive coffee shop runs; I’m about to show you how to create a barista-worthy beverage right in your own kitchen. This isn’t just coffee; it’s an experience.

While the exact origins of adding coconut cream to coffee are a bit hazy, the practice has deep roots in Southeast Asian cultures, where coconuts are abundant and integral to the cuisine. Think of it as a delicious fusion of modern coffee culture and traditional flavors. The creamy richness of coconut milk has been used for centuries to enhance both sweet and savory dishes, and its application to cold brew is nothing short of genius.

What makes this Coconut Cream Cold Brew so irresistible? It’s the perfect balance of bold coffee flavor and the subtle sweetness of coconut. The velvety texture is simply divine, and the fact that it’s served cold makes it the ultimate pick-me-up on a warm day. Plus, it’s incredibly customizable! You can adjust the sweetness, add a sprinkle of cinnamon, or even a dash of your favorite liqueur for an extra kick. Whether you’re a seasoned coffee aficionado or just looking for a delicious and refreshing treat, this recipe is guaranteed to become a new favorite.

Ingredients:

• For the Cold Brew Concentrate:
• 1 cup coarsely ground coffee beans (preferably a dark roast)
• 4 cups cold, filtered water
• For the Coconut Cream:
• 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
• 2 tablespoons powdered sugar (or more, to taste)
• 1/2 teaspoon vanilla extract
• Pinch of salt
• For Assembling the Drink:
• Ice cubes
• Optional: Sweetened condensed milk or simple syrup, to taste
• Optional: Toasted coconut flakes, for garnish

Preparing the Cold Brew Concentrate:

1. Combine Coffee and Water: In a large pitcher or container, combine the coarsely ground coffee beans and cold, filtered water. Make sure all the coffee grounds are submerged. I like to use a long spoon to gently stir the mixture, ensuring everything is well combined. Don’t over-stir, though!
2. Steep in the Refrigerator: Cover the pitcher or container and refrigerate for at least 12 hours, or up to 24 hours. The longer it steeps, the stronger the concentrate will be. I usually aim for 18-20 hours for a good balance of flavor and strength. This slow steeping process is what gives cold brew its smooth, less acidic flavor.
3. Strain the Coffee: After steeping, it’s time to separate the coffee grounds from the concentrate. Line a fine-mesh sieve with cheesecloth (or use a nut milk bag) and place it over a clean pitcher or container. Slowly pour the coffee mixture through the sieve, allowing the liquid to filter through. Be patient and let gravity do its work! Avoid pressing down on the coffee grounds, as this can release bitter compounds into the concentrate.
4. Second Strain (Optional): For an even cleaner and smoother cold brew, you can strain it a second time. Simply repeat the straining process using a fresh piece of cheesecloth or a clean nut milk bag. This step is especially helpful if you used a particularly fine grind of coffee.
5. Store the Concentrate: Transfer the strained cold brew concentrate to an airtight container and store it in the refrigerator. It will keep for up to 2 weeks. Remember, this is a concentrate, so you’ll need to dilute it before drinking.

Making the Coconut Cream:

1. Refrigerate the Coconut Milk: This is a crucial step! Make sure your can of full-fat coconut milk has been refrigerated overnight (or for at least 8 hours). This allows the thick coconut cream to separate from the watery liquid. Don’t skip this step, or you won’t get that luscious, creamy texture we’re after!
2. Scoop Out the Coconut Cream: Carefully open the can of refrigerated coconut milk. You should see a thick layer of solidified coconut cream at the top. Using a spoon, scoop out only the thick cream, leaving the watery liquid behind. Try to get as much of the solid cream as possible. You can save the leftover coconut water for smoothies or other recipes.
3. Whip the Coconut Cream: Place the scooped-out coconut cream in a mixing bowl. Add the powdered sugar, vanilla extract, and a pinch of salt. Use an electric mixer (handheld or stand mixer) to whip the cream until it’s light and fluffy, about 2-3 minutes. Be careful not to overwhip it, or it might become grainy. You’re looking for soft peaks to form.
4. Adjust Sweetness (Optional): Taste the whipped coconut cream and adjust the sweetness to your liking. If you prefer a sweeter cream, add more powdered sugar, a teaspoon at a time, until you reach your desired sweetness.

Assembling the Coconut Cream Cold Brew:

1. Fill Glass with Ice: Fill a glass with ice cubes. The amount of ice you use will depend on your preference, but I usually fill the glass about two-thirds full.
2. Dilute the Cold Brew Concentrate: Pour the cold brew concentrate into the glass, filling it about halfway. Remember, this is a concentrate, so you’ll need to dilute it.
3. Add Water or Milk (Optional): Top off the glass with cold water or milk (dairy or non-dairy) to your desired strength. I usually add about 1/4 cup of water, but you can adjust this to your taste. If you like a stronger coffee flavor, use less water.
4. Sweeten (Optional): If you prefer a sweeter drink, add a drizzle of sweetened condensed milk or simple syrup to taste. Start with a small amount and add more as needed. Remember, the coconut cream is already sweetened, so you might not need much extra sweetener.
5. Top with Coconut Cream: Spoon a generous amount of the whipped coconut cream on top of the cold brew. Don’t be shy! This is what makes the drink so decadent and delicious.
6. Garnish (Optional): Sprinkle the top with toasted coconut flakes for a beautiful and flavorful garnish. You can also add a dusting of cocoa powder or a sprinkle of cinnamon.
7. Serve and Enjoy: Serve immediately and enjoy your homemade Coconut Cream Cold Brew! The combination of the smooth, rich cold brew and the fluffy, sweet coconut cream is absolutely heavenly.

Tips and Variations:

• Coffee Bean Selection: The type of coffee beans you use will greatly impact the flavor of your cold brew. I recommend using a dark roast coffee bean for a bold and robust flavor. Experiment with different roasts to find your favorite!
• Sweetness Level: Adjust the amount of powdered sugar in the coconut cream to your liking. You can also use other sweeteners, such as maple syrup or agave nectar.
• Dairy-Free Option: This recipe is naturally dairy-free if you use full-fat coconut milk.
• Spiced Coconut Cream: Add a pinch of cinnamon, nutmeg, or cardamom to the coconut cream for a warm and cozy flavor.
• Chocolate Coconut Cream: Add a tablespoon of cocoa powder to the coconut cream for a chocolatey twist.
• Make it a Mocha: Add a tablespoon of chocolate syrup to the cold brew before topping with the coconut cream.
• Infused Cold Brew: Get creative with your cold brew by adding spices or citrus peels during the steeping process. Try adding a cinnamon stick, a few cardamom pods, or orange peels for a unique flavor.
• Coconut Milk Brands: The quality of the coconut milk can vary between brands. I recommend using a high-quality, full-fat coconut milk for the best results. Look for brands that have a high percentage of coconut extract.
• Storage: The cold brew concentrate can be stored in the refrigerator for up to 2 weeks. The whipped coconut cream is best used immediately, but it can be stored in the refrigerator for up to 2 days. However, it may lose some of its fluffiness over time.
• Iced Coffee Cubes: To prevent your cold brew from getting watered down, freeze some of the cold brew concentrate into ice cubes. Use these ice cubes instead of regular ice cubes to keep your drink cold and flavorful.
• Experiment with Ratios: Don’t be afraid to experiment with the ratios of cold brew concentrate, water, and coconut cream to find your perfect combination. Some people prefer a stronger coffee flavor, while others prefer a sweeter, creamier drink.

Troubleshooting:

• Coconut Cream Not Whipping: If your coconut cream isn’t whipping properly, make sure your coconut milk was refrigerated overnight and that you’re only using the thick cream. Also, make sure your mixing bowl and beaters are clean and dry.
• Cold Brew Too Bitter: If your cold brew is too bitter, try reducing the steeping time or using a coarser grind of coffee.
• Cold Brew Too Weak: If your cold brew is too weak, try increasing the steeping time or using a finer grind of coffee.

Enjoy your delicious and refreshing Coconut Cream Cold Brew!

Conclusion:

This Coconut Cream Cold Brew isn’t just another coffee recipe; it’s a ticket to a mini-vacation in a glass! The creamy coconut milk perfectly complements the bold, smooth cold brew, creating a symphony of flavors that will awaken your senses and leave you feeling refreshed and invigorated. Trust me, once you try it, you’ll understand why I’m so obsessed. But what makes this recipe a true must-try? It’s the simplicity combined with the incredible taste. You don’t need fancy equipment or barista skills to whip up this delightful drink. It’s perfect for busy mornings when you need a quick and satisfying caffeine fix, or for lazy afternoons when you want to treat yourself to something special. Plus, it’s naturally dairy-free, making it a fantastic option for those with dietary restrictions. And the best part? The possibilities are endless! Feel free to experiment with different variations to create your own signature Coconut Cream Cold Brew. For a richer, more decadent experience, try using full-fat coconut milk. If you prefer a sweeter drink, add a touch of maple syrup or agave nectar. You can even infuse your cold brew with spices like cinnamon or cardamom for an extra layer of warmth and complexity. Here are a few serving suggestions to get you started:

Serving Suggestions:

* The Classic: Simply pour your Coconut Cream Cold Brew over ice and enjoy! * The Affogato: Pour a shot of Coconut Cream Cold Brew over a scoop of vanilla ice cream for a delightful dessert. * The Tropical Twist: Garnish with toasted coconut flakes and a slice of pineapple for a truly tropical experience. * The Mocha Magic: Add a tablespoon of cocoa powder to your cold brew for a chocolatey twist. * The Spiced Delight: Infuse your cold brew with cinnamon sticks and star anise for a warm and comforting flavor. Don’t be afraid to get creative and experiment with different toppings and flavors. You can add a dollop of whipped cream, a sprinkle of chocolate shavings, or even a drizzle of caramel sauce. The only limit is your imagination! I truly believe that this Coconut Cream Cold Brew will become your new go-to coffee drink. It’s easy to make, incredibly delicious, and endlessly customizable. It’s the perfect way to start your day, beat the afternoon slump, or simply treat yourself to something special. So, what are you waiting for? Grab your ingredients, brew up a batch of cold brew, and get ready to experience coffee bliss. I’m confident that you’ll love this recipe as much as I do. And now, for the most important part: I want to hear about your experience! Did you try this recipe? What variations did you create? What did you think? Share your photos and comments with me – I can’t wait to see what you come up with! Let’s spread the Coconut Cream Cold Brew love! I am excited to see your creations and hear your feedback. Happy brewing! Print