Toasted Coconut Cold Brew Iced Coffee Recipes
COCONUT COLD BREW COFFEE
Mixing toasted coconut into your coffee grounds before brewing creates a pleasant coconut flavor without any added syrups. If you're in the habit of buying an iced coffee from a shop every day, this economical homemade version will reduce your plastic use and save you time.
Provided by Kat Boytsova
Categories Bon Appétit Drink Drinks Coffee Non-Alcoholic Coconut Brunch Quick and Healthy Soy Free Peanut Free Wheat/Gluten-Free
Yield Makes 3 cups
Number Of Ingredients 4
Steps:
- Place coffee and coconut in large bowl, jar, or pot. Slowly pour in 8 cups cool water and stir very gently until grounds are just moistened. Cover and chill 24 hours.
- Strain coffee grounds through a fine-mesh sieve into a large measuring glass or bowl. Discard grinds. Line sieve with a coffee filter and add as much coffee as will fit. Strain gradually into a 1-qt. airtight container or jar, adding more coffee as space is available until all the coffee has been added. Allow grounds to sit in strainer and continue to drip 20 minutes.
- To serve, pour 1/2 cup coffee into an ice-filled glass; add ½ cup milk and 1 tsp. maple syrup and stir to combine.
- Do Ahead
- Cold brew (without milk and maple syrup) can be made 2 weeks ahead. Keep chilled.
TOASTED COCONUT COLD-BREW ICED COFFEE
This refreshing drink gets infused with rich coconut flavor in two ways: a nutty, toasted coconut syrup and a creamy coconut milk floater.
Provided by Kat Boytsova
Categories Drinks Coffee Summer Coconut Non-Alcoholic
Yield 1 serving
Number Of Ingredients 7
Steps:
- Make the toasted coconut syrup:
- Preheat oven to 350°F. Spread coconut on a rimmed baking sheet and toast until golden brown and fragrant, about 10 minutes.
- Bring toasted coconut, sugar, honey, and 1/2 cup water to a low boil in a small saucepan. Remove from heat, cover, and let steep at least 30 minutes and up to 4 hours.
- Strain syrup through a fine-mesh sieve into a small bowl or resealable glass container, pushing down on solids to extract as much syrup as possible. You should have about 1/3 cup.
- Make the drink:
- Fill a glass with ice and add cold brew. Stir in desired amount of syrup (about 2 Tbsp.) Top with a splash of coconut milk.
- Do Ahead
- Toasted coconut syrup can be made 7 days ahead; store in an airtight container and chill.
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COCONUT COLD BREW COFFEE RECIPE | BON APPéTIT
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4/5 (1)Estimated Reading Time 1 minServings 3
- Place coffee and coconut in large bowl, jar, or pot. Slowly pour in 8 cups cool water and stir very gently until grounds are just moistened. Cover and chill 24 hours.
- Strain coffee grounds through a fine-mesh sieve into a large measuring glass or bowl. Discard grinds. Line sieve with a coffee filter and add as much coffee as will fit. Strain gradually into a 1-qt. airtight container or jar, adding more coffee as space is available until all the coffee has been added. Allow grounds to sit in strainer and continue to drip 20 minutes.
- To serve, pour ½ cup coffee into an ice-filled glass; add ½ cup milk and 1 tsp. maple syrup and stir to combine.
- Do Ahead: Cold brew (without milk and maple syrup) can be made 2 weeks ahead. Keep chilled.
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- Before you get started, toast your coconut and allow it to cool completely so you can crunch it up into smaller pieces. To toast it, put your coconut in a pan (you won’t need oil), and stir it over medium heat until the coconut is browned. Perfect! And it smells heavenly.
- If you’ve never used a Toddy before, rinse your filter out a little bit. Place your filter in the bottom of your Toddy, and insert the plug from the bottom of the Toddy (not inside). You’ll need to be able to pull the plug when your Toddy is full of coffee. Next, pour your coarse grounds into the Toddy, and add the toasted coconut shreds, giving it a good stir.
- Add your water slowly. I usually add two cups at a time and then pause a minute. Make sure all of your grounds are wet and that you don’t have any dry grounds on top.
- The next step is super easy—just cover it with plastic wrap and let it sit at room temperature. The actual time you need to let it sit is variable—I’ve heard some coffee shops allow theirs to sit for 10 hours, and some up to 24 hours. We allowed our batch to sit for 15 hours, and it turned out great.
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Estimated Reading Time 8 mins
- Cold Brew Coffee. Preparation Time: 10 mins. Starting with the basics, this one is an absolute necessity! Your cold brew can actually taste really nasty if it’s been sitting too long on in the pot or just too weak or bland.
- Honey Cinnamon Iced Latte. Preparation Time: 10 mins. Creamy, dreamy beverages are no more a coffee-shop fancy! You can make it at home and that too without too much hassle.
- S’more’s Iced Coffee. Preparation Time: 10 mins. S’mores day specialty beverage is just something you should NOT be missed! I love to hold onto something warm and delightful sitting by the campfire listening to my favorite songs and so I came up with my favorite picks together which also included this incredible Smore’s iced coffee!
- Toasted Coconut Cold Brew Coffee. Preparation Time: 1 day. Rule of Thumb: No compromise on cool delish treats in the summers! And I swear by this because I really need some savory motivation to get me through a long day in Mid-May.
- Toasted Coconut and Iced Rum Coffee. Preparation Time: 20 mins. Need a java cocktail hit? Try out this excruciatingly tasty fusion to debunk the idea of plain rum for a summer party.
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- Eiskaffe. Preparation Time: 5 mins. When summers are winding down and you just need a mood booster, this is the kind of treat which is definitely a deal-breaker for low-key days.
- Long Islamabad Iced Tea. Preparation Time: 5 mins. A boozy pick-me-up happy hour drink that’s fresh and potent. This sensational blend especially in hot weather is a cold brew coffee home-made blessing.
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5/5 (1)Category Drinks & CocktailsCuisine AmericanTotal Time 12 hrs 20 mins
- To make the toasted coconut coffee syrup: Preheat oven to 425° F and adjust the top rack to the second notch from the top of the oven. Line a large baking sheet with parchment paper or a silicone mat and spread the coconut out in an even layer. Toast the coconut for 7-10 minutes until nicely browned and toasted, tossing after 5 minutes. Watch the coconut carefully as it can burn easily.
- Stir the sugar and water together in a small saucepan and bring the mixture to a simmer over medium-high heat. Simmer for 5 minutes, remove from the heat, and stir in the warm toasted coconut. Cover and allow the coconut to steep in the syrup for 30 minutes. Pour the syrup through a fine mesh strainer into a mason jar or resealable glass bottle to cool. Refrigerate for at least 2 hours before using. There may be some coconut residue in the syrup; if that bothers you, strain the syrup once more and if not, shake before adding to your coffee.
- To make the cold brew: Grind the coffee beans on the coarse or French press grind setting (typically setting 1 or 2 on a burr grinder) or have your favorite coffee shop grind your favorite beans. If using freshly ground coffee (that you're scooping from a bag of ground coffee), you'll need about 1¼ to 1½ cups of coarsely ground coffee.
- Fill up a large pitcher with 2 quarts of water and stir in the coffee with a wooden or plastic spoon. Cover and allow the coffee to sit at room temperature out of direct sunlight for 12-24 hours.
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- In a small pot or pan, add coconut and cook under low-medium heat for 3-5 minutes or until golden. Keep an eye while cooking the coconut so it does not get burnt. Gently add water to the pot, then turn the heat to low. Continue stirring for another 2-3 minutes.
- Fill a cup with hot or cold brew. Stir in desired amount of syrup (about 2 tablespoons) , then add a splash of coconut milk.
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