This toasted coconut cold foam is like a tropical vacation in your coffee cup.
It’s creamy, fluffy, a little sweet, and has that golden toasted coconut flavor that makes it taste like dessert.
I love how simple it is, but it makes my morning coffee feel so fancy without the coffee shop price tag.
Why I Love This Recipe
This one came to me after a vacation where I had the best coconut iced coffee. I came home and just had to figure it out. It’s now a weekly treat, especially on slow mornings.
- Coconut lovers, this is for you
- It’s sweet, creamy, and light all at once
- You don’t need fancy barista skills
- Great way to level up plain cold brew
- Only a few ingredients, and it’s super quick
Servings: 1
Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes
What You’ll Need
- 2 tablespoons sweetened shredded coconut
- 2 tablespoons heavy cream
- 2 tablespoons unsweetened coconut milk (from a can, well stirred)
- 1 teaspoon maple syrup or simple syrup
- Ice + your favorite cold brew or iced coffee (for serving)
Macros (for 1 serving)
- Calories: 140
- Fat: 13g
- Carbs: 5g
- Protein: 1g
- Sugar: 3g
Why This Recipe Works (Quick Science)
Whipping cream with coconut milk makes a foam that’s creamy but still light and airy. The fat in the cream gives it body, while the coconut milk adds tropical flavor without weighing it down. Toasting the coconut deepens its flavor, bringing a nutty, caramel-like note that balances the sweetness. It’s all about texture and contrast!
Common Mistakes
- Using carton coconut milk: It’s too thin. Use the canned kind for the rich coconut flavor and texture.
- Overtoasting the coconut: It can burn fast. Keep an eye on it and stir it often.
- Not chilling the ingredients: Cold cream and milk foam better.
- Skipping the frother: A milk frother really helps get that creamy texture. Whisks just don’t do it the same.
What to Serve With
- A tall glass of cold brew or iced coffee
- Coconut muffins or banana bread
- A tropical fruit bowl
- Cinnamon toast
- Almond biscotti
FAQ
Can I use non-dairy cream?
Yes, try a barista-style oat cream or coconut cream. Just know the foam may not hold as well.
Can I make this ahead?
Not really—cold foam is best fresh and loses its texture if it sits too long.
Can I skip the maple syrup?
Sure! Just adjust based on your coffee sweetness.
What’s the difference between coconut milk and coconut cream?
Coconut cream is thicker and richer. You can use it here if you want an even more decadent foam.
Substitutions and Variations
- Use coconut cream instead of milk for a thicker texture
- Add a drop of vanilla extract for extra flavor
- Try honey or agave instead of maple syrup
- Top with a pinch of sea salt for a salted caramel twist
- Use almond milk if you’re not into coconut milk
Make Ahead Tips
You can toast the coconut flakes in advance and store them in an airtight container for up to a week. Everything else should be made fresh for best foam texture.
How to Make Toasted Coconut Cold Foam
Step 1: Toast the Coconut
Add 2 tablespoons of sweetened shredded coconut to a small dry skillet. Toast over medium heat for about 2–3 minutes, stirring constantly, until golden and fragrant. Remove from heat and let cool.
Step 2: Add Cream and Coconut Milk
In a tall glass or jar, pour in 2 tablespoons of heavy cream and 2 tablespoons of unsweetened coconut milk (from a can). Stir gently to combine.
Step 3: Sweeten It
Add 1 teaspoon of maple syrup (or simple syrup) to the cream and coconut milk mixture. Stir gently.
Step 4: Froth It Up
Use a milk frother to whip the mixture until it becomes thick and foamy. This takes about 30–60 seconds. You want soft peaks, not stiff whipped cream.
Step 5: Serve It
Fill a glass with ice and your favorite cold brew or iced coffee. Spoon the toasted coconut cold foam on top. Sprinkle with the toasted coconut flakes.
Leftovers and Storage
This is one of those recipes best made fresh. The foam will deflate if stored, and the texture won’t be the same. You can toast the coconut ahead of time and store it in a jar at room temp for up to a week.
Wrap-Up
There’s something about this toasted coconut cold foam that just feels special. It’s simple, quick, and seriously transforms your iced coffee. Make it once, and you’ll want it every morning. If you try it, leave a comment and let me know how it went—or if you found a twist that made it even better.
