New coffee alert: whipped coconut cream cold brew is here!
This coffee is unreal.
The coconut cold brew over ice is bright and refreshing, finished with a fluffy layer of whipped coconut cream that feels like a cloud on top. It’s the perfect summer pick-me-up.
Keep a can of full‑fat coconut milk in the fridge so you can make this any time. If you love the combination of coffee and coconut, this one’s for you.
Years ago I became obsessed with whipped coconut cream—long before ready‑made options were available. I’ve used it in mousses, granitas, cakes and cupcakes, and I still love it every time. Whipping your own coconut cream is simple and elevates drinks and desserts in a way that store‑bought alternatives can’t.
I love it.
It’s incredibly easy: one can of full‑fat coconut milk is all you need. The only requirement is to chill the can for at least 24 hours so the cream separates from the liquid. That short wait is worth it.
A friend recently tried the whipped coconut cream cold brew at a local café and raved about it. We recreated it at home with a small tweak: instead of using oat milk, we made a quick coconut syrup to sweeten the drink. I’ve made a more involved coconut syrup before, but for this I keep it simple—sugar, water and a touch of coconut extract stirred in as the syrup cools.
To assemble: fill a glass with ice, add your favorite cold brew, stir in a little coconut syrup, then crown the drink with a generous spoonful of whipped coconut cream. Finish with a light dusting of cocoa powder if you like.
It is a dream!
One of the best things about this recipe is that the whipped coconut cream doesn’t curdle when it meets the coffee. Canned coconut milk can sometimes separate or curdle in hot or cold drinks, but when you whip the chilled coconut cream to a soft, billowy texture it holds beautifully. The key is to whip it just until it’s soft and slightly thickened—not rock‑hard—so it stays cloudlike on top of the cold brew.
If you want to see the process, check the creator’s Instagram for a quick demo of how it comes together.
Honestly, I’d drink this every morning if I could.
Whipped Coconut Cream Cold Brew
Whipped Coconut Cream Cold Brew
1 person, easily multiplied
Pin Recipe
Ingredients
- 8 ounces cold brew coffee
- 1 to 2 ounces coconut syrup recipe below
- ⅓ cup whipped coconut cream recipe below
- cocoa powder for sprinkling
Coconut syrup
- ½ cup water
- ½ cup granulated sugar
- 1 teaspoon coconut extract
Whipped coconut cream
- 1 can full‑fat coconut milk refrigerated for at least 24 hours
Instructions
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Fill a glass with ice. Pour the cold brew over the ice and add the coconut syrup. Stir to combine, then top with whipped coconut cream and sprinkle with cocoa powder. Serve immediately.
Coconut syrup
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Combine water and sugar in a small saucepan over medium heat. Whisk until the sugar dissolves and bring to a simmer. Let it bubble for about a minute, then remove from heat and cool to room temperature. Stir in the coconut extract. Store sealed in the refrigerator for up to a week. Makes about ½ cup.
Whipped coconut cream
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Remove the chilled can of coconut milk from the fridge and open it. The thick cream will have separated from the liquid. Discard the liquid and scoop the firm coconut cream into a mixing bowl. Beat on medium speed until it becomes soft and slightly thickened. If you like it sweeter, add 1 to 2 tablespoons powdered sugar, but it’s optional. Store in a sealed container in the refrigerator for a few days.
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Note: Use full‑fat canned coconut milk or coconut cream for best results. A chilled can is essential so the cream separates properly.
Did you make this recipe?
Tag your photos with the recipe hashtag and share your version. Your feedback and photos are always appreciated.
P.S. You could also try a cold brew soda float for a fun variation.