Coconut Cold Brew Float - Cheerful Chefs

Iced coconut cold brew topped with vanilla bean ice cream, toasted coconut and chocolate for a tropical float.

# What You’ll Need:

01 - 1 cup (240 ml) coconut cold brew coffee (store-bought or homemade)

02 - 1/2 cup (120 ml) coconut milk (full-fat for creaminess)

03 - 1–2 tablespoons simple syrup or coconut syrup (to taste)

04 - Ice cubes

05 - 2 generous scoops vanilla bean ice cream (use dairy or plant-based as desired)

06 - Toasted coconut flakes

07 - Shaved dark chocolate

08 - Fresh mint leaves

01 - In a pitcher or measuring cup, combine the coconut cold brew coffee, coconut milk, and simple syrup. Stir well to blend.

02 - Fill two large glasses halfway with ice cubes.

03 - Pour the coconut cold brew mixture evenly over the ice in each glass.

04 - Carefully add a generous scoop of vanilla bean ice cream to each glass.

05 - If desired, top with toasted coconut flakes, shaved chocolate, or fresh mint.

06 - Serve immediately with a straw and spoon, and enjoy the float as the ice cream melts into the coffee.

01 -

When the weather begs for something extra chill, this float is the treat you’ll make for yourself ‘just because.’
It’s endlessly adaptable—dairy-free, gluten-free, and every bit as creamy as you want it to be.

02 -

I once tried rushing the pour and the ice cream splashed—go slow and savor the process.
Coconut cream packs a richer punch than milk, so use it when you’re feeling indulgent.

03 -

If your coconut milk separates, whisk it first in a small bowl so every pour is silky.
A coarse microplane grater makes beautiful chocolate shavings for the top.