Whipped Coconut Cream Cold Brew

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Here is another great recipe from Jessica Merchant’s blog, How Sweet Eats.  If you enjoy cold brew coffee, you will love this delicious variation which uses coconut extract and coconut cream!

Whipped Coconut Cream Cold Brew
Yield: 1 person, but easily multiplied
Prep.Time: 20 min. (Full-fat canned coconut milk should be refrigerated 24 hours prior to making)

Ingredients:
  • 8 ounces cold brew coffee (I use Vanilla Chameleon Cold Brew.)
  • 1 to 2 ounces coconut syrup, recipe below
  • 1/3 cup whipped coconut cream, recipe below
  • Cocoa powder, for sprinkling
*Coconut Syrup
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1 teaspoon coconut extract
Note:  You can make simple syrup using stevia (Truvia).  The ratio is:
  • 1 cup water
  • 2 tablespoons stevia
  • 2 teaspoons coconut extract
Use half of this recipe for the Whipped Coconut Cold Brew.  Refrigerate the unused portion.

*Whipped Coconut Cream
  • 1 can full-fat coconut milk, refrigerated for at least 24 hours
Instructions:
  1. Fill a glass with ice. Pour the cold brew over top and add the syrup. Stir to combine. Top off with the coconut whipped cream. Sprinkle with cocoa powder.  Serve!
*Coconut Syrup
  1. Place the water and sugar in a sauce pan and heat over medium heat. Whisk constantly, until the sugar dissolves. Bring to a simmer and let the mixture bubble for a minute. Remove it from heat and let it cool to room temperature. Stir in the coconut extract. You can store this sealed in the fridge for at least a week.  This makes 1/2 cup syrup.
*Whipped Coconut Cream
  1. Remove the can of coconut milk out of the fridge. Open the can - the cream should have separated from the liquid. (If you’re using coconut cream, it will not have liquid and you can just whip that.) Discard the liquid, then scoop the firm coconut meat into the bowl of your electric mixer. Beat on medium speed until it’s softly whipped and slightly thickened. If desired, you can beat in 1 to 2 tablespoons of powdered sugar. (I personally don’t think it needs sugar.)
  2. You can store this in a sealed container in the fridge for a few days.
  3. Notes: You MUST use full-fat CANNED coconut milk for this. Keep a few cans of coconut milk or coconut cream in your fridge at all times so you can make this whenever you want.

This is the perfect coffee drink for reading any time of the day!!  The whipped coconut cream is like having a cloud on your coffee!  I hope you will try Whipped Coconut Cream Cold Brew.  Enjoy!!


 

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