Toasted Coconut Cold-Brew Iced Coffee
A refreshing cold brew coffee drink enhanced with homemade toasted coconut syrup and finished with a splash of coconut milk. The perfect balance of coffee, tropical coconut, and subtle sweetness.
Ingredients
- •¾ cup unsweetened shredded coconut
- •⅜ cup sugar
- •2 tablespoons honey
- •6 ounces cold brew
- •2 tablespoons coconut milk
Cooking Instructions
- 1.
Preheat oven to 350°F. Spread coconut on a rimmed baking sheet and toast until golden brown and fragrant, about 10 minutes.
10 min
- 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.
30 min
- 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.
5 min
- 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.
2 min
- 5.
Toasted coconut syrup can be made 7 days ahead; store in an airtight container and chill.
