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Pumpkin Coconut Cream Cold Brew

This pumpkin cream cold brew is made with whipped pumpkin coconut cream, spiced with cinnamon and served over ice. It's perfect!
4.95 from 17 votes
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  • 1 can cold coconut milk, or ½ cup coconut cream
  • 2 tablespoons pumpkin puree
  • 2 to 3 tablespoons powdered sugar, depending on your preference
  • pinch of salt
  • ¼ teaspoon vanilla extract
  • ½ teaspoon cinnamon, or pumpkin pie spice, if you prefer, plus more for sprinkling
  • pinch of freshly grated nutmeg
  • 12 ounces cold brew coffee


  • 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. Add in the pumpkin puree, sugar, salt, vanilla extract, nutmeg and cinnamon.
  • Beat on medium speed until it's softly whipped and slightly thickened. Taste and add more spice or sugar if you’d like. I don’t like a lot of spice, so I only add a bit. Feel free to add more nutmeg, allspice, cloves, etc! (You can store this in a sealed container in the fridge for a few days!)
  • Pour the cold brew over ice. If desired, you can add a syrup, honey or sugar to the cold brew to make the coffee itself sweeter. Top the iced coffee with a few big spoonfuls of the pumpkin coconut cream. Sprinkle with cinnamon. Drink!
  • 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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