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.
COCONUT WATER COLD BREW COFFEE
Provided by Food Network
Categories beverage
Time 12h5m
Yield 4 to 6 servings
Number Of Ingredients 2
Steps:
- Combine the coconut water and coffee in a pitcher or large resealable container and stir. Let steep, refrigerated, for 12 hours.
- Strain the liquid through a fine-mesh strainer, coffee filter or cheesecloth. Pour into glasses filled with ice.
COCONUT COLD-BREW LATTE
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
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
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
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.
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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- 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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