Coconut Cold Brew Float Vanilla (Printable Version)

Coconut cold brew meets creamy vanilla bean ice cream, finished with toasted coconut and dark chocolate accents.

# What You Need:

→ Cold Brew Base

01 - 1 cup (8 fl oz) coconut cold brew coffee (store-bought or homemade)
02 - 1/2 cup (4 fl oz) full-fat coconut milk
03 - 1 to 2 tablespoons simple syrup or coconut syrup, to taste
04 - Ice cubes, as needed

→ Float

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

→ Garnishes (optional)

06 - Toasted coconut flakes
07 - Shaved dark chocolate
08 - Fresh mint leaves

# Step-by-Step Directions:

01 - In a pitcher or large measuring cup, combine the coconut cold brew coffee, full-fat coconut milk and simple syrup; stir until homogeneous and taste to adjust sweetness.
02 - Fill two large serving glasses about halfway with ice cubes.
03 - Divide the cold brew mixture evenly between the prepared glasses, pouring slowly to avoid overflowing.
04 - Gently place a generous scoop of vanilla bean ice cream on top of each glass so it floats on the cold brew.
05 - Optional: sprinkle toasted coconut flakes, shave dark chocolate over the ice cream and add a mint leaf for aroma.
06 - Present with a straw and a spoon and enjoy immediately so the ice cream melds into the coffee as it softens.

# Expert Advice:

01 -
  • This float tastes like vacation in a glass, sharing a secret shortcut to pure summer relaxation.
  • It’s endlessly customizable and comes together before you can even finish a song.
02 -
  • Use only well-chilled coffee—if you try to rush it with warm coffee, you’ll end up with a sadly melted mess.
  • Switching to coconut cream made the float unbelievably silky, so don’t hesitate if you love richness.
03 -
  • Letting the cold brew and coconut milk sit together a few minutes before serving makes the flavor even smoother.
  • The secret to a perfect float: layer slowly so the ice cream stays afloat and doesn’t sink immediately.
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