If you’re a coffee lover, this Coconut Cream Cold Brew is going to be your new favorite treat! It’s creamy, slightly sweet, and has that perfect tropical hint of coconut.
It feels like something fancy from a coffee shop, but it’s so easy to make at home!
Whether you’re starting your morning or need an afternoon pick-me-up, this drink is pure magic.
What You’ll Need
For the Cold Brew:
- 1 cup coarsely ground coffee
- 4 cups cold, filtered water
For the Coconut Cream:
- 1/2 cup canned coconut milk (full fat, chilled)
- 2 tbsp heavy cream (or more coconut milk for dairy-free)
- 1 tbsp maple syrup (or sweetener of choice)
- 1/2 tsp vanilla extract
- Pinch of sea salt
To Serve:
- Ice cubes
- Extra coconut flakes (optional)
Pro Tips
✅ Use coarse ground coffee for the best cold brew. Fine grounds can make it too bitter.
✅ Chill the coconut milk overnight—it whips up better when cold!
✅ Shake or whisk the coconut cream just before pouring for a perfect creamy swirl.
✅ Sweeten to taste! You can add more maple syrup if you like it sweeter.
✅ Want it extra frothy? Use a milk frother for the coconut cream!
Tools You’ll Need
- Large jar or pitcher
- Fine mesh strainer or coffee filter
- Whisk or small blender
- Measuring spoons and cups
Substitutions & Variations
🌿 Dairy-free? Skip the heavy cream and use more coconut milk.
☕ Stronger coffee? Steep the cold brew longer (up to 24 hours).
🍯 Different sweeteners? Try honey, agave, or a sugar-free option.
🥥 Extra coconut flavor? Add a few drops of coconut extract.
Make-Ahead Tips
- Cold brew stays fresh in the fridge for up to 1 week.
- Coconut cream can be stored in the fridge for 3-4 days—just whisk before using!
How to Make It
Step 1: Brew the Cold Brew Coffee
- In a large jar, combine coarsely ground coffee and cold filtered water.
- Stir well and cover. Let it steep in the fridge for 12-18 hours.
- Strain through a fine mesh strainer or coffee filter into a clean jar.
Step 2: Prepare the Coconut Cream
In a small bowl, whisk together chilled coconut milk, heavy cream, maple syrup, vanilla extract, and sea salt until smooth and slightly thickened.
Step 3: Assemble the Drink
- Fill a glass with ice cubes.
- Pour cold brew coffee over the ice, leaving some space for the coconut cream.
- Slowly pour the coconut cream mixture on top, letting it swirl beautifully into the coffee.
Step 4: Enjoy!
- Stir lightly (or not—those swirls are gorgeous!).
- Sprinkle with toasted coconut flakes if you like.
- Sip and enjoy your homemade coffee shop treat!
Leftovers & Storage
- Cold brew stays fresh in the fridge for up to 7 days.
- Coconut cream can be stored in an airtight container in the fridge for 3-4 days—just whisk before using!
- Assemble the drink fresh each time for the best taste.
Final Thoughts
This Coconut Cream Cold Brew is the perfect mix of bold coffee and creamy coconut goodness! It’s smooth, refreshing, and easy to customize to your taste. Whether you’re treating yourself or impressing guests, this drink always hits the spot. Try it out, and let me know how you liked it in the comments! ☕🥥💛
