Iced Coconut Cream Cold Brew
Iced Coconut Cream Cold Brew
Smooth cold brew over ice, finished with a luscious coconut-cream and maple swirl—simple, dairy-free, coffeehouse vibes.
Ingredients
- 1 cup cold brew coffee
- ½ cup ice
- 2 Tbsp coconut cream (from a can; use the thick top layer)
- ½ Tbsp maple syrup (to taste)
For a lighter drink, substitute coconut milk for part of the cream.
Directions
- Fill a tall glass with the cold brew and ice.
- In a small jar, combine coconut cream and maple syrup. Froth or shake until smooth.
- Pour the coconut cream mixture over the cold brew.
- Stir and enjoy!
Make it pretty: pour the cream over the back of a spoon for dramatic swirls.
Tips & Variations
- Vanilla twist: Add ⅛ tsp vanilla to the cream.
- Salted coconut: A tiny pinch of salt makes the maple pop.
- Mocha vibe: Whisk in 1 tsp cocoa powder with the cream.
- Espresso swap: Use 2 shots espresso over ice and top with cold water.
Make-Ahead
- Keep cold brew chilled up to 7 days.
- Stir cream mixture just before pouring—separation is normal.
Serving Info
| Yield | 1 serving (16–20 oz glass) |
| Active Time | ~5 minutes |
| Category | Drinks · Coffee |
| Cuisine | American |