Description
Creamy, refreshing Coconut Cream Cold Brew! Homemade cold brew meets luscious whipped coconut cream for a decadent coffee treat.
Ingredients
Scale
- 1 cup coarsely ground coffee beans (preferably a dark roast)
- 4 cups cold, filtered water
- 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
- Ice cubes
- Optional: Sweetened condensed milk or simple syrup, to taste
- Optional: Toasted coconut flakes, for garnish
Instructions
- In a large pitcher or container, combine the coarsely ground coffee beans and cold, filtered water. Make sure all the coffee grounds are submerged. Gently stir the mixture, ensuring everything is well combined.
- Cover the pitcher or container and refrigerate for at least 12 hours, or up to 24 hours.
- 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. Avoid pressing down on the coffee grounds.
- For an even cleaner and smoother cold brew, you can strain it a second time.
- Transfer the strained cold brew concentrate to an airtight container and store it in the refrigerator. It will keep for up to 2 weeks.
- Make sure your can of full-fat coconut milk has been refrigerated overnight (or for at least 8 hours).
- Carefully open the can of refrigerated coconut milk. Scoop out only the thick cream, leaving the watery liquid behind.
- 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 to whip the cream until it’s light and fluffy, about 2-3 minutes.
- Taste the whipped coconut cream and adjust the sweetness to your liking.
- Fill a glass with ice cubes.
- Pour the cold brew concentrate into the glass, filling it about halfway.
- Top off the glass with cold water or milk (dairy or non-dairy) to your desired strength.
- If you prefer a sweeter drink, add a drizzle of sweetened condensed milk or simple syrup to taste.
- Spoon a generous amount of the whipped coconut cream on top of the cold brew.
- Sprinkle the top with toasted coconut flakes for a beautiful and flavorful garnish.
- Serve immediately and enjoy your homemade Coconut Cream Cold Brew!
Notes
- Coffee Bean Selection: Use a dark roast coffee bean for a bold flavor.
- Sweetness Level: Adjust the amount of powdered sugar in the coconut cream to your liking.
- 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.
- Chocolate Coconut Cream: Add a tablespoon of cocoa powder to the coconut cream.
- Make it a Mocha: Add a tablespoon of chocolate syrup to the cold brew.
- Infused Cold Brew: Add spices or citrus peels during the steeping process.
- Coconut Milk Brands: Use a high-quality, full-fat coconut milk.
- Storage: The cold brew concentrate can be stored in the refrigerator for up to 2 weeks. The whipped coconut cream is best used immediately.
- Iced Coffee Cubes: Freeze some of the cold brew concentrate into ice cubes.
- Experiment with Ratios: Adjust the ratios of cold brew concentrate, water, and coconut cream to your perfect combination.
- Prep Time: 10 minutes
- Cook Time: 5 minutes