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Whipped Coconut Cream Cold Brew

This whipped coconut cream cold brew is the drink of summer! Coconut cold brew served over ice, topped with whipped coconut cream. Yum.
5 from 15 votes
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  • 8 ounces cold brew coffee
  • 1 to 2 ounces coconut syrup, recipe below
  • cup whipped coconut cream, recipe below
  • cocoa powder, for sprinkling

coconut syrup

  • ½ cup water
  • ½ cup granulated sugar
  • 1 teaspoon coconut extract

whipped coconut cream

  • 1 can full-fat coconut milk, refrigerated for at least 24 hours


  • Fill a glass with ice. Pour the cold brew over top and add the syrup. Stir to combine. Top with the coconut whipped cream. Sprinkle with cocoa powder. Serve!

coconut syrup

  • Place the water and sugar in a saucepan 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 ½ cup syrup.

whipped coconut cream

  • 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.
  • You can store this in a sealed container in the fridge for a few days!
  • Notes: You MUST use full-fat CANNED coconut milk for this. I keep a few cans of coconut milk or coconut cream in my fridge at all times so I can make this when I want!

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