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Toasted Coconut Cold-Brew Iced Coffee

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Photo by Chelsea Kyle, Food Styling by Katherine Sacks
  • Active Time

    10 minutes

  • Total Time

    1 hour

This refreshing drink gets infused with rich coconut flavor in two ways: a nutty, toasted coconut syrup and a creamy coconut milk floater.

Ingredients

1 serving

For the toasted coconut syrup:

3/4 cup unsweetened shredded coconut
1/4 cup plus 2 tablespoons sugar
2 tablespoons honey

For the drink:

6 ouncescold brew
Coconut milk (for serving)
  1. Make the toasted coconut syrup:

    Step 1

    Preheat oven to 350°F. Spread coconut on a rimmed baking sheet and toast until golden brown and fragrant, about 10 minutes.

    Step 2

    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.

    Step 3

    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.

  2. Make the drink:

    Step 4

    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.

  3. Do Ahead

    Step 5

    Toasted coconut syrup can be made 7 days ahead; store in an airtight container and chill.

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Leave a Review

  • More than a quarter cup of sugar per 6 ozs of coffee? this is a desert.

    • jgpmhl

    • Canada

    • 9/5/2018

  • I made this recipe and the linked cold brew recipe. Both were great! I like this one a little heavier on the coffee and less of the coconut milk but you can obviously make as you like it. I used canned unsweetened coconut milk didn't have issues with it curdling. The toasted coconut syrup is delicious!

    • leah_boyer

    • Long Beach, CA

    • 8/22/2018

  • The toasted coconut syrup is YUM. Instead of buying cold brew, I made some coffee pour-over style and then chilled overnight. Really like the idea of using coconut milk to serve, but it didn't mix well with the coffee (tended to curdle). Maybe that is because I was using canned coconut milk as opposed to the chilled coconut milk stored with Almond/Soy milk at the grocery store? Or maybe its because the coffee I used was more acidic? Would make again, but would try using actual cold brew coffee or different coconut milk.

    • photosby

    • Los Angeles, CA

    • 7/3/2017

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