Toasted Coconut Cold Brew Recipe

Cold brew coffee: This is a smooth, less acidic coffee made by steeping coffee grounds in cold water for an extended period.

Coconut milk: A creamy, dairy-free milk alternative made from the flesh of coconuts, adding a rich texture and subtle coconut flavor.

Toasted coconut flakes: Shredded coconut that has been toasted to bring out a nutty, caramelized flavor and crunchy texture.

Maple syrup: A natural sweetener made from the sap of maple trees, adding a rich, caramel-like sweetness.

To achieve the perfect toasted coconut flakes, make sure to spread them out evenly on a baking sheet. This ensures that they toast uniformly and don't burn. Keep a close eye on them as they can go from golden brown to burnt very quickly. Stirring them halfway through the toasting process can also help achieve an even color. If you prefer a stronger coconut flavor, you can infuse the coconut milk with the toasted coconut flakes by letting them steep together for a few minutes before straining. This will add an extra layer of richness to your cold brew coffee.

• cold brew coffee - Substitute with strong brewed coffee: If you don't have cold brew, you can use strong brewed coffee that has been chilled. It provides a similar robust flavor.

• cold brew coffee - Substitute with decaffeinated cold brew: For a caffeine-free option, use decaffeinated cold brew to maintain the same taste profile without the caffeine.

• coconut milk - Substitute with almond milk: Almond milk offers a nutty flavor and creamy texture that complements the coffee well.

• coconut milk - Substitute with oat milk: Oat milk provides a rich, creamy consistency and a slightly sweet flavor that pairs nicely with coffee.

• toasted coconut flakes - Substitute with toasted almond flakes: Toasted almond flakes add a crunchy texture and a nutty flavor that works well as a topping.

• toasted coconut flakes - Substitute with toasted pecan pieces: Toasted pecan pieces offer a similar crunch and a slightly sweet, buttery flavor.

• maple syrup - Substitute with honey: Honey provides a natural sweetness and a slightly floral note that complements the coffee and coconut flavors.

• maple syrup - Substitute with agave syrup: Agave syrup is a great alternative for a similar sweetness with a more neutral flavor.

• Store the cold brew coffee in an airtight container in the refrigerator for up to one week. This ensures it remains fresh and flavorful.
• Keep the coconut milk in its original container or transfer it to a sealed jar. Refrigerate and use within 5-7 days for optimal taste.
• For the toasted coconut flakes, place them in an airtight container or a resealable plastic bag. Store at room temperature for up to two weeks to maintain their crunch.
• If you wish to freeze the cold brew coffee, pour it into ice cube trays and freeze. Once frozen, transfer the cubes to a freezer-safe bag. This method allows you to chill your drink without diluting it.
• To freeze the coconut milk, pour it into ice cube trays and freeze. Once solid, transfer the cubes to a freezer-safe bag. Thaw in the refrigerator before use.
• Avoid freezing the toasted coconut flakes as they may lose their crisp texture. Instead, store them in a cool, dry place.
• When ready to serve, mix the cold brew coffee cubes with fresh coconut milk and maple syrup. Top with the stored toasted coconut flakes for a refreshing and flavorful drink.

• Pour the cold brew coffee into a saucepan and gently heat over low to medium heat. Stir occasionally to ensure even heating. Avoid boiling to maintain the smooth flavor.
• Alternatively, microwave the cold brew coffee in a microwave-safe container. Heat in 30-second intervals, stirring in between, until it reaches your desired temperature.
• For the coconut milk, gently heat it separately in a saucepan over low heat, stirring frequently to prevent curdling.
• If you prefer a chilled drink, skip reheating and simply add ice cubes to the cold brew coffee and coconut milk mixture.
• To re-toast the coconut flakes, spread them on a baking sheet and place in a preheated oven at 350°F (175°C) for 2-3 minutes, watching closely to prevent burning.
• Combine the reheated cold brew coffee and coconut milk in a glass, add maple syrup, and stir well. Top with the re-toasted coconut flakes and serve immediately.

• Oven: Used to toast the coconut flakes until they are golden brown.

• Baking sheet: Holds the coconut flakes while they are being toasted in the oven.

• Cold brew coffee maker: Brews the cold brew coffee according to the manufacturer's instructions.

• Glass: Used to mix and serve the cold brew coffee, coconut milk, and maple syrup.

• Measuring cups: Measures the cold brew coffee, coconut milk, and toasted coconut flakes accurately.

• Measuring spoons: Measures the maple syrup accurately.

• Spoon: Mixes the cold brew coffee, coconut milk, and maple syrup together in the glass.

Toast in bulk: Toast extra coconut flakes and store them in an airtight container for future use.

Use pre-made cold brew: Purchase cold brew coffee from the store to skip the brewing process.

Mix in advance: Combine cold brew coffee, coconut milk, and maple syrup in a pitcher and refrigerate for easy serving.

Quick chill: Use ice cubes made from cold brew coffee to chill your drink without diluting it.