Toasted Coconut Cream Cold Brew (Starbucks CopyCat)
Make a Starbucks copycat Toasted Coconut Cream Cold Brew at home. Smooth cold brew, toasted coconut syrup, & coconut cream cold foam
Equipment
- 1 Frother optional but recommended
Ingredients
Quick Toasted Coconut Syrup
- ½ cup Granulated Sugar
- ½ cup Water
- ⅓ cup Unsweetened Shredded Coconut
Toasted Coconut Cream Cold Brew
- ¾ cup Cold Brew
- 1 cup Ice
Coconut Cream Cold Foam
- 3 tbsp Heavy Cream
- 2 tbsp Coconut Milk or Coconut Cream Shake well first
- 2 tbsp Toasted Coconut Syrup
- 1 pinch Salt optional, but recommended
Instructions
Quick Toasted Coconut Syrup
- Toast the shredded coconut in a dry pan over medium heat, stirring often, until golden and fragrant.
- Add the water and sugar. Bring to a gentle simmer and stir until the sugar dissolves.
- Turn off the heat. Stir in the toasted coconut and steep for 10 minutes.
- Strain, cool, and store in a sealed jar in the fridge.
Cold Brew Base
- Build the cold brew base by filling a tall glass with ice. Pour in 3/4 cup cold brew.
- Add 1 tablespoon toasted coconut syrup to start, then stir. Taste. If you want it sweeter or more coconut-forward, add another tablespoon.
Coconut Cream Cold Foam
- 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.
Notes
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