Coconut Cold Brew Coffee

Photo by Ted + Chelsea Cavanaugh, Food Styling by Susie Theodorou

Mixing toasted coconut into your coffee grounds before brewing creates a pleasant coconut flavor without any added syrups. If you’re in the habit of buying an iced coffee from a shop every day, this economical homemade version will reduce your plastic use and save you time.

Yield
Makes 3 cups

Ingredients

    • 16 oz. coffee beans (about 4 cups), coarsely ground
    • 1 1/2 cups toasted unsweetened shredded coconut
    • 3 cups milk (cow’s, oat, or nut) or water
    • 2 Tbsp. (or more) pure maple syrup

Preparation

    1. Place coffee and coconut in large bowl, jar, or pot. Slowly pour in 8 cups cool water and stir very gently until grounds are just moistened. Cover and chill 24 hours.
    2. Strain coffee grounds through a fine-mesh sieve into a large measuring glass or bowl. Discard grinds. Line sieve with a coffee filter and add as much coffee as will fit. Strain gradually into a 1-qt. airtight container or jar, adding more coffee as space is available until all the coffee has been added. Allow grounds to sit in strainer and continue to drip 20 minutes.
    3. To serve, pour 1/2 cup coffee into an ice-filled glass; add ½ cup milk and 1 tsp. maple syrup and stir to combine.
  2. Do Ahead
    1. Cold brew (without milk and maple syrup) can be made 2 weeks ahead. Keep chilled.

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