Toasted Coconut Cold Brew is my secret weapon when the weather gets sticky hot and honestly, when I just want to feel fancy but chill. Ever wander through your local coffee shop and think, “Hey, why am I paying five bucks for something I can probably whip up at home?” Yeah, me too. So, if you’re craving the smoothest, coconutty cold brew – like that Starbucks copycat situation – you’re in the right spot. Oh, and if you like a little adventure in your glass, check out my Iced Coconut Caramel Cold Brew or maybe this velvety Creamy Coconut Cold Foam Iced Coffee later for more island-in-a-cup vibes.
Ingredients for Toasted Coconut Cold Brew
Look, I keep it simple because mornings are hectic here (ask my cat). Here’s what you’ll want for your Toasted Coconut Cold Brew:
- 1/2 cup coarsely ground coffee (the good stuff matters)
- 2 cups cold water
- 1/3 cup unsweetened shredded coconut (more if you’re obsessed with coconut, no shade)
- 1-2 tablespoons coconut sugar (or plain sugar if you’re in a pinch)
- 1/2 cup coconut milk (or any non-dairy milk, but coconut is tops)
- Ice, loads of it
- Pinch of sea salt (trust me – just a pinch!)
That’s it really. You don’t need anything wild. See? Told you it’d be easy.
Step-by-Step Preparation Guide
Let’s not complicate things. First up: toss your shredded coconut on a sheet pan and toast it at 350°F for about six minutes. Watch it seriously—blink, and it’ll go from golden to, oops, burnt. Smells awesome though. Add your toasted coconut and coffee grounds to a mason jar or French press, pour over the cold water, and give it a quick stir (spoon, chopstick, whatever’s clean). Lid on, pop it in your fridge, and wait overnight (yeah, patience…not my strong suit). In the morning, strain it using a coffee filter or cheesecloth. Done. Toss some ice in a glass, pour the cold brew halfway up, add coconut milk, sprinkle that little bit of sea salt, and stir once or twice. Go nuts with sweetener if you’re in a mood. I sometimes add an extra spoon of sugar because, well, Mondays.
Tips for the Best Cold Brew Coffee
Okay so, after some trial and error (like, too many batches that tasted like cardboard), I’ve got a few tricks. First, use filtered water. Nobody wants funky flavors. Fresh coffee beans—don’t use the stuff that’s been living in the back of your cupboard since last summer. Toast the coconut right before adding it to keep that punchy, warm taste. And about straining, double it up if you hate gritty surprises. Also, let it brew for at least 12 hours, even if you’re impatient (I get it). Makes a huge difference.
Variations and Flavor Enhancements
Now, some days you want a “wow” and other days you just want caffeine. Switch it up! Stir in caramel syrup if you’re a Starbucks copycat recipe fan. Vanilla extract brings out the coconut even more, weird but true. You can try almond milk if you’re not a coconut milk lover (I won’t judge). If things get real fancy at your house, top it with homemade coconut whipped cream—seriously decadent. Oh, and try tossing chia pudding on the side, like with this easy coconut chia pudding recipe if you want a brunch moment. For dessert? Pair that cold brew with these no-bake chocolate coconut oatmeal clusters. Trust me, it’s almost like summer all year.
Serving Suggestions and Pairings
- Pour into a tall glass loaded with ice and finish with a sprinkle of extra toasted coconut for crunch.
- Serve with a slice of coconut cream pie if you’re going full-on tropical. (Cheat day approved!)
- Make it a coffee float by adding a scoop of vanilla or coconut ice cream—so indulgent.
- For brunch, serve alongside some sizzling grilled pineapple shrimp skewers. Now that’s a five-star breakfast.
Common Questions
How long does toasted coconut cold brew keep?
Up to four days in the fridge, but really, you’ll probably finish it faster.
Can I make this decaf?
Yep, just swap in your favorite decaf grounds. I’ve done it, still tastes like vacation.
Do I really need to toast the coconut?
Honestly, it’s worth the tiny bit of effort. Un-toasted is fine, but toasted? That warm, nutty edge totally makes it special.
What if I don’t have a fancy cold brew maker?
Nope, just use a mason jar or large French press. I started with an old pasta sauce jar, it works.
Can I use sweetened coconut?
You can, but cut back on added sugar, or you’ll basically have dessert for breakfast. Unless, ya know, you want dessert for breakfast.
Time to Sip Your Island Dream
So, to wrap this up—Toasted Coconut Cold Brew honestly changed how I do summer mornings (and sometimes late nights when I need a pick-me-up). Don’t let the fancy coffee shops fool you, you really can mix up your own five-star treat at home. I’d love to hear your spin on it, and if you’re digging more coconut, check this Toasted Coconut Cold Brew Coffee recipe for extra inspiration. Need another twist? This coconut-caramel cold brew or a creamy coconut cold foam iced coffee are easy winners. Give it a go and turn your kitchen into your favorite coffee shop—no barista training required.
Toasted Coconut Cold Brew
A refreshing and smooth coconutty cold brew, perfect for sticky hot weather.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 720 minutes
- Yield: 4 servings 1x
- Category: Beverage
- Method: Brewing
- Cuisine: American
- Diet: Vegan
Ingredients
- 1/2 cup coarsely ground coffee
- 2 cups cold water
- 1/3 cup unsweetened shredded coconut
- 1–2 tablespoons coconut sugar
- 1/2 cup coconut milk
- Ice, to taste
- Pinch of sea salt
Instructions
- Preheat oven to 350°F and toast the shredded coconut on a sheet pan for about 6 minutes, watching closely.
- Add the toasted coconut and coffee grounds to a mason jar or French press and pour over the cold water. Stir to combine.
- Lid on, refrigerate overnight.
- In the morning, strain the mixture using a coffee filter or cheesecloth.
- Fill a glass with ice, pour in the cold brew halfway, add coconut milk, sprinkle sea salt, and stir. Sweeten to taste.
Notes
Use filtered water for the best flavor. Toast the coconut right before using it for an enhanced taste. Double strain if you dislike gritty cold brew.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 9g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: cold brew, coconut coffee, vegan coffee