Coconut Cold Brew Coffee Recipes

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COCONUT COLD-BREW LATTE



Coconut Cold-Brew Latte image

Cold-brew lattes are all the rage at coffee shops, but they're so easy to make at home. This coconut cold-brew version is ridiculously refreshing and it's vegan! -Natalie Larsen, Columbia, Maryland

Provided by Taste of Home

Time 20m

Yield 4 servings.

Number Of Ingredients 10

1/2 cup coarsely ground medium-roast coffee
1/2 cup hot water (205°)
3-1/2 cups cold water
COCONUT SIMPLE SYRUP:
1 cup water
1/2 cup sugar
1/2 cup sweetened shredded coconut
EACH SERVING:
Ice cubes
2 tablespoons coconut milk

Steps:

  • Place coffee grounds in a clean glass container. Pour hot water over grounds; let stand 10 minutes. Stir in cold water. Cover and refrigerate for 12-24 hours. (The longer the coffee sits, the stronger the flavor.), Meanwhile, for coconut simple syrup, in a small saucepan, bring water, sugar and coconut to a boil. Reduce heat; simmer 10 minutes. Strain and discard coconut. Cool completely., Strain coffee through a fine mesh sieve; discard grounds. Strain coffee again through a coffee filter; discard grounds. Store coffee in the refrigerator for up to 2 weeks. For each serving, fill a large glass with ice. Add 1 cup cold brewed coffee and 4 tablespoons coconut syrup; stir. Top with coconut milk.

Nutrition Facts : Calories 145 calories, Fat 5g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 26g carbohydrate (26g sugars, Fiber 0 fiber), Protein 1g protein.

TOASTED COCONUT COLD-BREW ICED COFFEE



Toasted Coconut Cold-Brew Iced Coffee image

This refreshing drink gets infused with rich coconut flavor in two ways: a nutty, toasted coconut syrup and a creamy coconut milk floater.

Provided by Kat Boytsova

Categories     Drinks     Coffee     Summer     Coconut     Non-Alcoholic

Yield 1 serving

Number Of Ingredients 7

For the toasted coconut syrup:
3/4 cup unsweetened shredded coconut
1/4 cup plus 2 tablespoons sugar
2 tablespoons honey
For the drink:
6 ounces cold brew
Coconut milk (for serving)

Steps:

  • Make the toasted coconut syrup:
  • Preheat oven to 350°F. Spread coconut on a rimmed baking sheet and toast until golden brown and fragrant, about 10 minutes.
  • Bring toasted coconut, sugar, honey, and 1/2 cup water to a low boil in a small saucepan. Remove from heat, cover, and let steep at least 30 minutes and up to 4 hours.
  • Strain syrup through a fine-mesh sieve into a small bowl or resealable glass container, pushing down on solids to extract as much syrup as possible. You should have about 1/3 cup.
  • Make the drink:
  • Fill a glass with ice and add cold brew. Stir in desired amount of syrup (about 2 Tbsp.) Top with a splash of coconut milk.
  • Do Ahead
  • Toasted coconut syrup can be made 7 days ahead; store in an airtight container and chill.

COCONUT COLD BREW COFFEE



Coconut Cold Brew Coffee image

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

16 oz. coffee beans (about 4 cups), coarsely ground
1 1/2 cups toasted unsweetened shredded coconut
3 cups milk (cow's, oat, or nut) or water
2 Tbsp. (or more) pure maple syrup

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



Sunny's Cold Brew Coconut Coffee image

Provided by Sunny Anderson

Categories     beverage

Time 8h10m

Yield 4 servings

Number Of Ingredients 4

1 cup ground coffee
1 cup shredded sweetened coconut
Evaporated milk, to taste
Sugar, honey or any sweetener, to taste

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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