Introduction

Coconut cold brew is the cold coffee drink that feels like a reward. The combination of the deep, chocolatey smoothness of cold brew concentrate with the rich, tropical creaminess of coconut milk produces a drink that is simultaneously familiar and exotic, satisfying and refreshing. The natural sweetness of the coconut milk complements the natural sweetness of a well-made cold brew in a way that requires no additional sugar and that feels complete from the first sip.

Coconut milk is a more interesting partner for cold brew than regular milk in several respects. Its fat content is similar to double cream, making it rich and creamy. Its natural sweetness, from the coconut sugars, reduces or eliminates the need for additional sweetener. And its distinctive tropical flavour, present but not overwhelming when paired with strong coffee, provides a flavour dimension that dairy milk simply does not.

The visual of this drink is as appealing as the taste. Cold brew concentrate is dark and deep in colour, almost black. Coconut milk is brilliant white. Poured together over ice they create a dramatic contrast that gradually mingles into a caramel colour as you stir, making the drinking experience visually interesting as well as delicious.

History and Background

Coconut milk as a cooking ingredient has been used across Southeast Asia, South Asia, and the Pacific Islands for thousands of years. Its application to coffee drinks is a more recent development tied to the globalisation of both specialty coffee culture and Southeast Asian food culture through the late 20th and early 21st centuries.

The combination of coffee and coconut milk became particularly visible through the specialty coffee scene in cities like Melbourne, London, and New York in the 2010s, where cafe menus began featuring alternative milk options and coconut milk established itself as one of the most popular dairy alternatives due to its creamy texture and natural sweetness.

Cold brew with coconut milk specifically became popular through the craft beverage movement and social media food culture of the 2010s, where its visual appeal and the alignment of both ingredients with wellness and natural food trends made it a natural social media phenomenon.

Coconut Cold Brew

Recipe by By butter u0026 berries

Servings

1

servings

Prep time

5

minutes

Cooking timeminutes

Calories

180

kcal

Ingredients

• 100ml cold brew concentrate from recipe 4 in this collection

• 150ml full fat coconut milk from a tin shaken well

• Lots of ice

• 1 tsp honey or simple syrup optional

• Toasted coconut flakes to garnish optional

Directions

• Shake the coconut milk tin well before opening to recombine the cream and liquid.
• Fill a tall glass generously with ice.
• Pour cold brew concentrate over the ice.
• Slowly pour coconut milk over the back of a spoon to create a layered effect.
• Add honey or syrup if desired.
• Garnish with toasted coconut flakes if using.
• Stir before drinking.

Tips

• Full fat tinned coconut milk produces the creamiest, most indulgent result. Carton coconut milk is significantly thinner and less satisfying.
  Shake the tin thoroughly before opening. The fat separates to the top during storage and a well-shaken tin produces a unified, consistently creamy milk.
  Pour the coconut milk slowly over the back of a spoon to create the layered visual. The dense cold brew sits at the bottom and the lighter coconut milk floats above until stirred.
  Toasted coconut flakes as a garnish add a crunchy, aromatic element that reinforces the coconut flavour and elevates the visual significantly.
  Cold brew concentrate is the correct base here. Regular brewed coffee is too weak and the coconut milk overwhelms it. The concentration is important.
  For a lighter version use coconut water instead of coconut milk for a more tropical, less rich result.
  Add a drop of vanilla extract to the coconut milk before pouring for a subtle vanilla note that enhances the coconut.

Variations

Add a shot of rum for a coffee cocktail version. Replace coconut milk with coconut cream for an even richer, more indulgent drink. Add pineapple juice alongside the coconut milk for a pina colada inspired cold coffee. Make a coconut matcha latte by replacing the cold brew with matcha paste for a non-coffee tropical drink. Add chocolate sauce to the glass before the ice for a coconut mocha version.

Storage and Serving

Serve immediately over ice in a tall glass. The coconut milk is best very cold and the drink at its most appealing when freshly made and the layers are still visible. The cold brew concentrate keeps for 2 weeks. The coconut milk keeps in the fridge for 3 to 4 days once opened. Assemble fresh each time.

FAQs

Q: Can I use carton coconut milk instead of tinned?
A: Carton coconut milk is significantly thinner and less creamy. Tinned full fat coconut milk is strongly recommended for the best result.

Q: Does the coconut flavour overpower the coffee?
A: No, when cold brew concentrate is used the coffee flavour is strong enough to hold its own. The coconut adds creaminess and a tropical note without overwhelming.

Q: Is this drink sweet without adding syrup?
A: Coconut milk has natural sweetness from coconut sugars. Combined with a smooth cold brew that has natural chocolate sweetness the drink can be enjoyable without any added sweetener.

Q: Can I use coconut creamer instead?
A: Coconut creamer is more processed with added sweeteners and thickeners. Full fat tinned coconut milk is the cleaner, more flavourful choice.

Q: What brand of cold brew concentrate should I use?
A: Homemade cold brew concentrate from recipe 4 in this collection is best. Commercially produced cold brew concentrate from brands like Califia Farms or Stok also works well.