Coconut Cold Brew Recipe

I’ve always loved iced coffee, especially as soon as the sun starts showing up a little earlier and hanging around a little later. But a few years ago, I stumbled across the idea of adding coconut milk to cold brew, and it completely changed my warm-weather coffee routine. That is when I came up with a Coconut Cold Brew Recipe.

This coconut cold brew recipe quickly became a staple in my fridge. It’s smooth, a little nutty, and just sweet enough without going overboard. I’ve made it for weekend brunches, lazy summer afternoons on the porch, and even as an afternoon pick-me-up during long workdays. It’s one of those drinks that tastes like a treat but is so simple and wholesome you won’t feel like you’re overindulging.

If you’ve never tried the combo of coffee and coconut, let me tell you—it’s unexpectedly perfect. The rich, toasted flavor of cold brew balances beautifully with the creamy, slightly tropical taste of coconut milk. Add a touch of vanilla and maple syrup, and you’ve got something that feels like it came from your favorite café, but made right at home.

Ingredients For This Coconut Cold Brew Recipe

Let’s walk through the key ingredients in this recipe and why they matter. I’ll also include a few options if you want to switch things up.

For the Cold Brew Base:

• 1 cup coarsely ground coffee
  Use a good-quality, medium-to-dark roast for the best flavor. Cold brewing brings out smooth, chocolaty notes, so even bold beans won’t taste bitter. Don’t use finely ground coffee—it makes the brew cloudy and harder to strain.
• 4 cups filtered water
  Clean, cold water is essential. Since this is a no-heat method, any flavor in your water will come through in the final brew.

For the Coconut Cream Layer:

• 1/2 cup full-fat canned coconut milk
  This gives the drink its rich, creamy texture. I love full-fat because it makes the drink feel decadent. Shake the can well before opening. If it’s separated, stir it together first.
• 1–2 tablespoons maple syrup (or to taste)
  Maple syrup adds a gentle sweetness that complements the coconut and coffee without overpowering them. Honey or agave syrup also work well if that’s what you have.
• 1/2 teaspoon vanilla extract
  A splash of vanilla brings everything together and adds that warm, mellow background note. Totally worth it.
• Pinch of sea salt (optional)
  Just a tiny pinch can really round out the flavors and make them pop.
• Ice
  Lots of ice! This drink is all about that cool, refreshing experience.

How to Make Coconut Cold Brew

Don’t be intimidated by the idea of making this coconut cold brew recipe, it’s incredibly easy, and once you get into the rhythm, you’ll always want to have a jar of it in the fridge.

Step 1: Brew the Cold Brew Concentrate

In a large jar or French press jar (without the lid), combine the coarsely ground coffee and water. Stir gently to make sure all the grounds are saturated.
Cover it with tinfoil or a cloth and let it steep at room temperature or in the fridge for 12 to 18 hours. I usually make it in the evening and strain it the next morning.

Tip: The longer it steeps, the stronger and more concentrated the flavor. If you like a milder taste, stick closer to 12 hours.

No Time to Wait? Here’s a Faster Option

If you don’t want to wait that long, you can absolutely brew a strong cup of hot coffee and chill it quickly in the fridge or over ice. It won’t have quite the same smoothness as true cold brew, but it still works beautifully in this recipe—especially when paired with the creamy coconut mix.

To do it:

• Brew double-strength coffee using your regular method (French press, pour-over, drip).
• Pour it into a jar or glass filled with ice to cool it quickly, then refrigerate until cold.

Pro tip: Add a tiny pinch of baking soda to your hot coffee before chilling—it neutralizes some of the acidity and mimics that cold brew smoothness.

Step 2: Strain the Brew

If you have used a French Press you can now pop the lid back on and push it down so all the coffee grains are pushed to the bottom.

Before drinking the coffee I like to transfer the coffee from the coffee press into a clean jar or jug. I do this by straining the coffee through a fine mesh sieve, a nut milk bag, or a coffee filter into a clean glass.

This ensures that any small bits of coffee grains are caught and you’ll be left with a smooth, dark cold brew concentrate.

Optional: If you’re not using a French press then just use a fine mesh sieve with a cheesecloth. You may have to do this step a couple of times to make sure every coffee ground is caught!

Step 3: Mix the Coconut Cream

In a small bowl or jar, stir together the coconut milk, maple syrup, vanilla extract, and sea salt. Taste and adjust the sweetness if you like.
You can also blend it for a super smooth texture, especially if your coconut milk has some separation.

Tip: This coconut cream mix keeps well in the fridge for 3–4 days, so feel free to make a small batch ahead.

Step 4: Assemble Your Drink

Fill a tall glass with ice. Pour in about 3/4 cup of cold brew, then top with a few spoonfuls of the coconut cream mixture.
Stir gently or leave it swirling for a beautiful layered effect.

Optional Garnish: A sprinkle of toasted coconut flakes or a drizzle of extra maple syrup on top makes it extra special.

Why You'll Love This Coconut Cold Brew Recipe

This drink isn’t just delicious it’s got a lot going for it.

• Lower acidity: Cold brewing naturally reduces the acidity of coffee, making it gentler on your stomach.
• Naturally dairy-free: Perfect for anyone avoiding dairy, but still rich and satisfying.
• Customizable sweetness: You control how sweet you want it—no syrups loaded with additives.
• Clean and refreshing: No artificial creamers, just real ingredients with real flavor.

It’s a great alternative to pricey iced lattes or overly sweet bottled cold brews. Plus, once you get into the habit, it’s easy to prep ahead and have your ideal coffee ready anytime.

Variations and Add-Ons

There’s a lot of flexibility here depending on your mood or what you have on hand. Here are a few fun twists:

• Iced Mocha Coconut Cold Brew: Add a teaspoon of cocoa powder or chocolate syrup to the coconut cream mix for a chocolatey version.
• Spiced Coconut Cold Brew: Stir a pinch of cinnamon or cardamom into the coconut mixture for something a little warmer and spicier.
• Vanilla Coconut Sweet Cream: Blend your coconut milk with cashew milk and a splash more vanilla for a softer, café-style “sweet cream” finish.
• Protein Boost: Blend the coconut cream mixture with a scoop of unflavored or vanilla protein powder for a nourishing start to your day.

Make-Ahead & Storage Tips

• Cold Brew: Once strained, it keeps in the fridge for up to 7–10 days. Make a batch on Sunday and enjoy it all week.
• Coconut Cream Mix: Store in a sealed jar in the fridge for 3–4 days. Shake or stir before using.
• Pro Tip: Freeze leftover coconut cream in ice cube trays, then pop one into your glass before pouring the cold brew. It chills your drink and slowly adds creaminess as it melts.

Serving Suggestions

I love serving this coconut cold brew with a homemade breakfast—think banana muffins, avocado toast, or a bowl of granola with fresh fruit. It’s also great as an afternoon refreshment with a square of dark chocolate or a slice of coconut cake if you want to lean into the theme.

If you’re hosting brunch, you can set up a DIY iced coffee bar with your cold brew, coconut cream, extra add-ins, and a few fun garnishes like cinnamon sticks, chocolate shavings, or flavored syrups.

There’s something so satisfying about having your own go-to iced coffee recipe, especially one as tasty and simple as this coconut cold brew. It’s become one of those little rituals I look forward to—easy to make, endlessly customizable, and always delicious.

If you try this at home, I’d love to hear how you like it or how you put your own spin on it. This one’s been a keeper for me, and I hope it becomes a favorite in your kitchen too.