This Coconut Cream Cold Brew is smooth, creamy, and tastes like something you’d grab from a coffee shop. The rich cold brew coffee mixed with lightly sweet coconut cream creates a refreshing drink that’s easy to make at home. It’s perfect for warm afternoons or whenever you want a little coffee treat without leaving the house.
Servings: 2 drinks
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Why I Love This Recipe
The first time I made this drink, I was trying to recreate a coffee shop favorite without spending coffee shop prices. After a few tries, I found that coconut cream gives the perfect silky texture and a light sweetness that pairs beautifully with strong cold brew.
Now it’s one of my favorite afternoon drinks. It feels special, but it only takes a few minutes to make.
What makes it so good:
- Rich coffee flavor balanced by creamy coconut.
- Easy to make with simple ingredients.
- Less expensive than buying coffee drinks every day.
- Refreshing and perfect for warm weather.
- Looks impressive but requires very little effort.
- Naturally dairy-free when made as written.
What You’ll Need
- 2 cups cold brew coffee, chilled
- 1/2 cup coconut cream, chilled
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 1 cup ice cubes
- 1 tablespoon toasted coconut flakes, for garnish
Pro Tips
- Chill the coconut cream overnight for the thickest, fluffiest topping.
- Use strong cold brew so the coffee flavor doesn’t get lost under the cream.
- Add the coconut cream right before serving for the prettiest layers.
- Toast the coconut flakes for extra flavor and crunch.
- Serve with plenty of ice to keep the drink cold and refreshing.
Tools You’ll Need
- Medium mixing bowl
- Electric hand mixer or whisk
- Measuring cups
- Measuring spoons
- Spoon
- Two tall serving glasses
Substitutions and Variations
- Use honey instead of maple syrup.
- Add a pinch of cinnamon to the coconut cream.
- Use sweetened coconut cream and skip the maple syrup.
- Add a splash of coconut milk for a lighter topping.
- Stir in a little cocoa powder for a mocha version.
Make Ahead Tips
- Make the cold brew up to 1 week ahead.
- Toast the coconut flakes several days ahead.
- Whip the coconut cream up to 24 hours ahead and store it in the refrigerator.
Recipe Instructions
Step 1: Make the Coconut Cream Topping
Place 1/2 cup chilled coconut cream, 1 tablespoon maple syrup, and 1/2 teaspoon vanilla extract into a medium mixing bowl. Beat with an electric hand mixer for about 1 to 2 minutes until thick, smooth, and fluffy.
Step 2: Fill the Glasses
Divide 1 cup ice cubes between two tall serving glasses. Pour 2 cups chilled cold brew coffee evenly over the ice.
Step 3: Add the Coconut Cream
Spoon the whipped coconut cream evenly over the tops of the cold brew glasses. Let some of the cream gently sink into the coffee for beautiful layers.
Step 4: Garnish and Serve
Sprinkle 1 tablespoon toasted coconut flakes over the coconut cream. Serve immediately.
Why This Recipe Works (Quick Science)
Cold brew coffee is naturally less acidic than regular brewed coffee, so it tastes smoother. Coconut cream contains natural fats that create a rich, velvety texture when whipped. The fat in the coconut cream also helps balance the bold flavor of the coffee, creating a creamy and refreshing drink.
Common Mistakes
- Using warm coconut cream instead of chilled coconut cream.
- Over-whipping the coconut cream until it becomes grainy.
- Using weak coffee that gets lost under the topping.
- Forgetting enough ice, which helps maintain the layered look.
- Adding the cream too early and letting it completely melt into the coffee.
What to Serve With
- Banana bread
- Blueberry muffins
- Coconut cookies
- Coffee cake
- Chocolate chip scones
- Butter croissants
Macros Information
Per Serving
- Calories: 140
- Protein: 1g
- Carbohydrates: 7g
- Fat: 12g
- Saturated Fat: 10g
- Fiber: 1g
- Sugar: 5g
- Sodium: 15mg
Leftovers and Storage
- Store leftover whipped coconut cream in an airtight container in the refrigerator for up to 2 days.
- Cold brew coffee can be refrigerated for up to 1 week.
- For best results, assemble the drinks right before serving.
- Do not freeze the prepared drink.
FAQ
Q: Can I use regular brewed coffee?
A: Yes. Brew it strong and chill it completely before using.
Q: Can I make this drink sweeter?
A: Absolutely. Add extra maple syrup to the coconut cream or stir sweetener into the coffee.
Q: Can I use coconut milk instead of coconut cream?
A: You can, but the topping will be much thinner and less fluffy.
Q: Is this dairy-free?
A: Yes, when made exactly as written.
Q: Can I make one serving instead?
A: Yes. Simply cut all ingredients in half.
Final Thoughts
This Coconut Cream Cold Brew is one of those simple recipes that feels like a special treat every time you make it. The smooth coffee, fluffy coconut cream, and crunchy toasted coconut create an amazing combination of flavors and textures. Give it a try, and don’t forget to come back and leave a comment sharing how it turned out and any questions you may have.
