Coconut Cold Brew Coffee Concentrate Recipes
COCONUT COLD BREW COFFEE
Mixing toasted coconut into your coffee grounds before brewing creates a pleasant coconut flavor without any added syrups. If you're in the habit of buying an iced coffee from a shop every day, this economical homemade version will reduce your plastic use and save you time.
Provided by Kat Boytsova
Categories Bon Appétit Drink Drinks Coffee Non-Alcoholic Coconut Brunch Quick and Healthy Soy Free Peanut Free Wheat/Gluten-Free
Yield Makes 3 cups
Number Of Ingredients 4
Steps:
- Place coffee and coconut in large bowl, jar, or pot. Slowly pour in 8 cups cool water and stir very gently until grounds are just moistened. Cover and chill 24 hours.
- Strain coffee grounds through a fine-mesh sieve into a large measuring glass or bowl. Discard grinds. Line sieve with a coffee filter and add as much coffee as will fit. Strain gradually into a 1-qt. airtight container or jar, adding more coffee as space is available until all the coffee has been added. Allow grounds to sit in strainer and continue to drip 20 minutes.
- To serve, pour 1/2 cup coffee into an ice-filled glass; add ½ cup milk and 1 tsp. maple syrup and stir to combine.
- Do Ahead
- Cold brew (without milk and maple syrup) can be made 2 weeks ahead. Keep chilled.
SUNNY'S COLD BREW COCONUT COFFEE
Steps:
- In a large pitcher add the coffee, coconut and 3 cups water. Stir and refrigerate, stirring every few hours, at least 8 hours or up to overnight.
- Wet a paper towel or use a coffee filter placed in a fine mesh sieve over a pitcher. Pour the cold-brewed coffee into the lined sieve and allow it to drip into the pitcher beneath. Push through gently at the end to get the last bit of coffee. Add the evaporated milk to taste, then sweeten if desired and serve over ice.
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2019-02-12 Step 2. Strain coffee grounds through a fine-mesh sieve into a large measuring glass or bowl. Discard grinds. Line sieve with a coffee filter and …
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4/5 (1)Estimated Reading Time 1 minServings 3
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- Place coffee and coconut in large bowl, jar, or pot. Slowly pour in 8 cups cool water and stir very gently until grounds are just moistened. Cover and chill 24 hours.
- Strain coffee grounds through a fine-mesh sieve into a large measuring glass or bowl. Discard grinds. Line sieve with a coffee filter and add as much coffee as will fit. Strain gradually into a 1-qt. airtight container or jar, adding more coffee as space is available until all the coffee has been added. Allow grounds to sit in strainer and continue to drip 20 minutes.
- To serve, pour ½ cup coffee into an ice-filled glass; add ½ cup milk and 1 tsp. maple syrup and stir to combine.
- Do Ahead: Cold brew (without milk and maple syrup) can be made 2 weeks ahead. Keep chilled.
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- Place the shredded coconut in a large skillet. Cook over low-medium heat, stirring frequently until the flakes are mostly golden brown. Watch carefully as coconut browns quickly! Transfer the coconut flakes from the pan to a plate and allow to cool.
- Add the ground coffee and toasted coconut to a large bowl or jar. Slowly pour in 4 cups of cold, filtered water and stir gently until grounds are uniformly moistened. Cover and chill in the fridge for a full 24 hours.
- Strain the coffee grounds through a nut-milk bag into a large bowl. Give the bag a good squeeze to get all the cold brew out of the bag (you may want to do this over the sink). Discard or compost the grinds. Transfer the cold brew from the bowl to a pitcher or large jar to store in the fridge.
- Pour 1/2 cup cold brew into an ice-filled glass. Add milk or creamer and sweetener of choice, if using. Stir to combine.
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