Toasted Coconut Cream Cold Brew (Starbucks Copycat)

Cold brew season is back, and Starbucks is leaning into coconut for Spring 2026 with a new drink called the Toasted Coconut Cream Cold Brew. This homemade copycat version nails the same idea at home with a strong cold brew base, a real toasted coconut syrup, and a thick coconut cream cold foam that sits on top long enough to sip through.

Source: Starbucks Spring 2026 menu preview

I love this coconut cream cold brew recipe because it makes me really excited for the warmer weather of spring and summer coming soon.

What is a Toasted Coconut Cream Cold Brew?

A Toasted Coconut Cream Cold Brew is cold brew coffee served over ice, sweetened with toasted coconut flavor, then topped with a creamy coconut layer. The goal is balance: smooth coffee, warm toasted coconut flavor (not fake coconut), and a creamy cap that mixes in slowly as you drink.

Check out another warm weather favorite with our Homemade Starbucks Iced Lavender Cream Chai

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Why this copycat recipe works

Most homemade versions taste watered down because the coffee is too weak once you add ice, syrup, and topping. This recipe fixes that with a strong cold brew ratio, plus an easy sweetness guide so it tastes like a coffee shop drink every time.

Looking to upgrade you cold foam technique? Check out my Top Homemade Cold Foam Guide

Ingredients

Cold brew base

• ¾ cup cold brew (store-bought or homemade)
• 1 cup ice

If you are using cold brew concentrate: dilute it with a splash of water until it tastes strong but smooth.

Toasted coconut syrup

• 1 to 2 tbsp toasted coconut syrup (store-bought or homemade below)

Coconut cream cold foam (best overall topping)

• 3 tbsp heavy cream (or plant-based heavy cream)
• 2 tbsp coconut milk or coconut cream (shake well first)
• 1 to 2 tbsp toasted coconut syrup
• Pinch of salt (optional, but it helps the coconut taste richer)

Fast topping option: Stir 2 to 3 tbsp coconut cream with 1 tbsp toasted coconut syrup and spoon it on top. It will not foam as much, but it still tastes great.

Equipment

• Tall glass (12 to 16 oz)
• Handheld milk frother or blender
• Measuring spoons
• Optional: mason jar and strainer for homemade cold brew

Quick toasted coconut syrup (simple homemade option)

This syrup is the difference between “coconut coffee” and “toasted coconut.” Toast the coconut until it smells nutty and looks golden, not dark or burnt.

You need

• ½ cup granulated sugar
• ½ cup water
• ⅓ cup unsweetened shredded coconut

How to make it

1. Toast the shredded coconut in a dry pan over medium heat, stirring often, until golden and fragrant.
2. Add the water and sugar. Bring to a gentle simmer and stir until the sugar dissolves.
3. Turn off the heat. Stir in the toasted coconut and steep for 10 minutes.
4. Strain, cool, and store in a sealed jar in the fridge.

Optional flavor boost: Replace 1 to 2 tablespoons of the sugar with honey for a deeper, warmer flavor.

Check out the 2026 Best Vanilla Coffee Syrup in our comparison post

How to make Toasted Coconut Cream Cold Brew

Step 1: Build the cold brew base

Fill a tall glass with ice. Pour in ¾ cup cold brew.

Step 2: Sweeten with toasted coconut syrup

Add 1 tablespoon toasted coconut syrup to start, then stir. Taste. If you want it sweeter or more coconut-forward, add another tablespoon.

Step 3: Make the coconut cream cold foam and top the drink

In a small jar or cup, add heavy cream, coconut milk or cream, toasted coconut syrup, and a tiny pinch of salt (optional). Froth for 10 to 20 seconds until thick and spoonable. Spoon the foam on top of the cold brew.

Optional garnish: Add a tiny pinch of toasted coconut flakes on top for a clean, coffee shop finish.

No cold brew maker? Two easy options

Option 1: Mason jar cold brew (best flavor)

• Combine 1 cup coarse coffee grounds with 4 cups cool water in a jar.
• Stir, cover, and steep in the fridge for 12 to 18 hours.
• Strain through a fine mesh strainer lined with a paper filter or cheesecloth.

Option 2: Strong iced coffee shortcut (fastest)

Brew coffee double strength, cool it quickly, then use it like cold brew. It is not identical, but it works if you need this today.

Ratio guide (so it tastes right every time)

• Too watery: use stronger cold brew or reduce the ice.
• Too bitter: add 1 teaspoon more syrup, or add a splash of milk to the coffee.
• Not enough coconut: add 1 teaspoon syrup to the foam instead of the coffee.
• Too sweet: use less syrup in the coffee and keep a little in the foam for aroma.
• Foam disappears too fast: use a heavier cream base and froth a bit longer.

Variations

Dairy-free version

Use oat milk or almond milk in the drink if you want, and use coconut cream plus a plant-based heavy cream alternative for the foam.

Extra toasted coconut

Add a tiny pinch of salt to the syrup and garnish with toasted coconut flakes. Salt makes the coconut flavor pop.

Less sweet

Use 1 tablespoon syrup total and rely on the foam to carry most of the coconut aroma.

Decaf

Use decaf cold brew or decaf iced coffee. The toasted coconut flavor still works.

Make-ahead and storage

• Toasted coconut syrup: store in the fridge in a sealed jar.
• Cold brew: store in the fridge for several days.
• Foam: best made fresh. You can pre-mix the foam ingredients and froth right before serving.

Warmer weather is approaching soon… check out our Top 10 Iced Coffee Drinks for Summer

FAQs for Coconut Cream Cold Brew