Cold Brew Elevated: Coffee Meets Coconut Bliss

I still remember the first time I had proper cold brew. It was a sweltering summer afternoon in New Orleans, and the coffee cart vendor swore it would change my life. He wasn’t wrong. The smooth, low-acid flavor was revelatory. Now, I’ve taken that experience and elevated it with a tropical twist inspired by my love for all things coconut. This recipe brings the best of both worlds together, creating a coffee experience that’s as refreshing as it is flavorful.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 12 hours 50 minutes (includes cold brew steeping time)
• Servings: 4
• Yields: 4 cups
• Dietary Type: Vegetarian (easily adaptable to vegan)

Ingredients

• 1⁄2 cup ground coffee beans (coarsely ground is best)
• 2 1⁄4 cups cold water, plus an additional 2 1/4 cups cold water
• 2 1⁄2 cups sweetened flaked coconut
• 2⁄3 cup sweetened condensed milk
• 1 pinch kosher salt
• 2 1/2 cups warm water

Equipment Needed

• Jar with tight-fitting lid
• Rimmed baking sheet
• Measuring cup
• Two 15-cube, 1.5-ounce capacity silicone ice cube trays
• Sieve
• Coffee filter or cheesecloth
• Large pitcher

Instructions

1. Begin by preparing the cold brew. In a jar with a tight-fitting lid, combine the ground coffee beans and 2 1/4 cups of cold water. Stir well to ensure all the grounds are saturated. This initial stir is crucial for even extraction.
2. Cover the jar tightly and set aside at room temperature for at least 12 hours. This long steeping time is what gives cold brew its signature smooth, low-acid flavor. Don’t be tempted to shorten the steeping time; patience is key!
3. While the coffee is steeping, prepare the coconut ice cubes. Preheat your oven to 350°F (175°C).
4. Spread the sweetened flaked coconut evenly onto a rimmed baking sheet.
5. Transfer the baking sheet to the preheated oven and toast the coconut until it turns golden brown, stirring occasionally to prevent burning, for approximately 20-25 minutes. Keep a close eye on the coconut, as it can go from golden to burnt very quickly. The toasting process enhances the coconut’s flavor and aroma.
6. Remove the toasted coconut from the oven and let it cool completely. The coconut will crisp up as it cools.
7. In a measuring cup, whisk together the sweetened condensed milk, 2 1/2 cups of warm water, and a pinch of kosher salt. The warm water helps the condensed milk dissolve evenly. The salt balances the sweetness of the condensed milk and coconut.
8. Divide the sweetened condensed milk mixture evenly among two 15-cube silicone ice cube trays (1.5-ounce capacity per cube).
9. Distribute the cooled, toasted coconut evenly among the ice cube trays, ensuring each cube has a generous amount of coconut. Press the coconut gently into the liquid.
10. Transfer the ice cube trays to the freezer and freeze until solid, at least 2 hours. Freezing time can vary based on freezer settings.
11. Once the cold brew has steeped for at least 12 hours, it’s time to strain it. Strain the coffee twice through a sieve lined with a coffee filter or cheesecloth. This double straining ensures a smooth, sediment-free cold brew. If you don’t have a coffee filter or cheesecloth, a fine-mesh sieve will work, but you may need to strain it multiple times.
12. Pour the strained cold brew into a large pitcher.
13. Add the remaining 2 1/4 cups of cold water to the pitcher and stir to combine. This dilution helps to bring the cold brew to the perfect strength.
14. To serve, divide the cold brew among glasses and add the frozen coconut ice cubes. Enjoy the delightful combination of rich coffee and tropical coconut!

Expert Tips & Tricks

• For an even smoother cold brew, consider using a French press. After steeping, gently press the plunger down to separate the grounds from the liquid.
• If you prefer a stronger coffee flavor, reduce the amount of water added in step 13. Conversely, if you like a milder flavor, add more water.
• Customize the sweetness by adjusting the amount of sweetened condensed milk in the ice cube mixture. You can also use unsweetened condensed milk and add your preferred sweetener.
• For a vegan version, substitute the sweetened condensed milk with sweetened condensed coconut milk or another plant-based condensed milk alternative.
• If you don’t have silicone ice cube trays, you can use regular ice cube trays. However, the silicone trays make it easier to remove the frozen cubes.

Serving & Storage Suggestions

Serve this cold brew immediately for the best flavor and texture. The coconut ice cubes will slowly melt, adding a creamy coconut flavor to the coffee.

Store any remaining cold brew in an airtight container in the refrigerator for up to 5 days. The coconut ice cubes can be stored in the freezer for up to 2 weeks. To prevent freezer burn, store them in a freezer-safe bag or container.

Reheating is not recommended, as this drink is best served cold. However, if you prefer a warmer beverage, you can gently heat the cold brew on the stovetop or in the microwave, but avoid boiling it, as this can affect the flavor.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value*
Calories	380 kcal	19%
Total Fat	22g	28%
Saturated Fat	18g	90%
Cholesterol	15mg	5%
Sodium	230mg	10%
Total Carbohydrate	45g	15%
Dietary Fiber	2g	8%
Sugars	40g	–
Protein	4g	8%
Caffeine	80mg (estimated)	–
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Variations & Substitutions

• Spiced Coconut Cold Brew: Add a pinch of ground cinnamon, nutmeg, or cardamom to the coconut ice cube mixture for a warm, spiced flavor.
• Chocolate Coconut Cold Brew: Add a tablespoon of cocoa powder to the coconut ice cube mixture for a chocolatey twist. You can also add a drizzle of chocolate syrup to the finished drink.
• Vegan Cold Brew: Replace the sweetened condensed milk with sweetened condensed coconut milk or another plant-based alternative.
• Iced Coffee with Coconut Cream: Blend the toasted coconut with coconut milk until smooth and creamy. Use this as a coffee creamer for a richer, more indulgent drink.
• Mint Coconut Cold Brew: Add fresh mint leaves to the cold brew during the steeping process for a refreshing, minty flavor.

FAQs (Frequently Asked Questions)

Q: Can I use pre-ground coffee for the cold brew?
A: While freshly ground coffee beans are ideal for the best flavor, pre-ground coffee can be used. Opt for a coarse grind if possible.

Q: How long can I store the cold brew concentrate before diluting it?
A: The cold brew concentrate can be stored in the refrigerator for up to a week before diluting it with water.

Q: Can I use regular milk instead of sweetened condensed milk in the coconut ice cubes?
A: While you can use regular milk, the sweetened condensed milk adds a richness and sweetness that complements the coffee perfectly. You might need to add additional sweetener if you use regular milk.

Q: My coconut ice cubes are too hard to bite into. What can I do?
A: Allow the ice cubes to sit at room temperature for a few minutes before serving to soften them slightly. You can also break them up into smaller pieces before adding them to the coffee.

Q: Can I use flavored coffee beans for the cold brew?
A: Yes, you can use flavored coffee beans to add another layer of flavor to the cold brew. Choose a flavor that complements the coconut, such as vanilla or caramel.

Final Thoughts

This Cold Brew with Coconut Ice Cubes recipe is a delightful twist on a classic favorite. It’s incredibly refreshing, easy to make, and endlessly customizable. I encourage you to try it out and experiment with different flavors and variations to find your perfect combination. Don’t hesitate to share your feedback and creations with me – I’m always excited to see what you come up with! This drink pairs perfectly with a slice of coconut cake or a tropical fruit salad for a truly immersive and satisfying experience. So, go ahead, brew up a batch and transport yourself to a tropical paradise with every sip!