Coconut adds a creamy, tropical note to cold brew that makes every sip feel like a getaway. It’s refreshing, simple, and a fun way to change up your coffee routine. Read on to see how to make coconut cold brew at home.
The Cold Brew
There’s something about the combo of cold brew’s strong, smooth character and coconut’s creamy flavor that just works. Getting it right is mostly about having the right tools and decent ingredients, but it’s not rocket science.
Equipment
A big glass jar or pitcher with a tight lid does the trick—aim for at least 32 ounces. If you’re starting with whole beans, a grinder’s handy (medium-coarse grind is best). You’ll want some kind of filter, paper or metal, to strain everything out.
Don’t forget a spoon, measuring cups, and a fine mesh sieve. For those who like their coffee extra thick, a nut milk bag makes straining a breeze.
Ingredients
Fresh, good-quality stuff makes all the difference. Here’s what you’ll want:
- 1 cup coarsely ground coffee beans (medium roast works nicely)
- 4 cups filtered cold water
- 1 cup unsweetened coconut milk (canned or carton)
- 1-2 tablespoons coconut sugar or syrup (totally optional)
- Ice cubes, as much as you need
Store your ingredients in airtight containers if you can. Filtered water really does taste cleaner, so it’s worth using.
Instructions
Here’s how to pull it all together:
- Toss the ground coffee into your jar.
- Pour in 4 cups of filtered water.
- Give it a gentle stir so all the grounds get soaked.
- Pop the lid on and let it chill in the fridge for 12 to 16 hours.
- Strain through a coffee filter or fine mesh sieve into another jar.
- Add the coconut milk and sweetener if you want it a bit sweeter.
- Pour over ice and enjoy.
It’s a good idea to clean your gear after, so you don’t end up with weird flavors next time.
Tasting Notes
What’s it actually taste like? Smooth, with a gentle coconut finish—nothing too overpowering. The coffee gives you a deep, bold base, while coconut milk softens things up and adds a little sweetness. There’s this nice aroma of roasted coffee mingling with tropical coconut, which is honestly kind of dreamy.
On its own, it’s not super sweet. If you toss in a sweetener, you’ll pick up a bit of caramel. It’s rich and creamy, and if you brew it right, there’s no harsh aftertaste hanging around.
Quick Pro Tips
Medium roast’s got that bold kick and seems to play nicest with coconut. If you’re after a silkier sip, try letting it chill out for closer to 16 hours—yeah, it’s a wait, but worth it.
Don’t forget to give that coconut milk a good shake; it loves to separate, and nobody wants weird clumps. Filtered water helps too—nobody’s here for funky aftertastes.
Short on time? Pre-ground coffee and those ready-made coconut cold brew concentrates aren’t cheating, they’re just smart. Double straining can help nix any gritty bits. Feeling adventurous? Coconut cream makes it extra lush, though it’s a bit decadent.
