Coconut Cold Brew Float (Printable version)

Tropical cold-brew float with creamy coconut cold brew and vanilla bean ice cream—easy summer indulgence.

# What You'll Need:

→ Cold Brew Base

01 - Coconut cold brew coffee — 1 cup
02 - Full-fat coconut milk — 1/2 cup
03 - Simple syrup or coconut syrup — 1-2 tablespoons, to taste
04 - Ice cubes — as needed

→ Float

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

→ Garnishes (optional)

06 - Toasted coconut flakes — for sprinkling
07 - Shaved dark chocolate — for garnish
08 - Fresh mint leaves — for garnish

# How to Make:

01 - In a pitcher or measuring cup, whisk together 1 cup coconut cold brew, 1/2 cup coconut milk and 1-2 tablespoons simple or coconut syrup until combined and smooth.
02 - Place two large glasses (about 12 fl oz each) on the counter and fill each glass halfway with ice cubes.
03 - Pour the coconut cold brew mixture evenly between the two glasses over the ice.
04 - Carefully add one generous scoop of vanilla bean ice cream to each glass, allowing it to float atop the coffee.
05 - If desired, sprinkle toasted coconut flakes or shaved dark chocolate and add a fresh mint leaf; drizzle chocolate syrup for extra indulgence.
06 - Serve at once with a straw and spoon so the ice cream can be stirred into the cold brew as it melts.

# Expert Advice:

01 -
  • It’s the kind of treat that makes you pause midsip just to marvel at how each layer melts together.
  • The coconut and vanilla combination feels both nostalgic and new—like a grown-up take on an old favorite float.
02 -
  • Pouring the coffee base too quickly will melt the ice cream almost instantly, so go slow to keep those layers.
  • Letting the ice cream sit out for a minute makes it scoopable and prevents cold shock cracking your glass.
03 -
  • Give your coconut milk a good shake to avoid clumps—it mixes much better when smooth.
  • Toasted coconut flakes made ahead turn a simple float into something that tastes bakery-worthy.
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