Coconut cold brew coffee recipe for a refreshing boost

Ingredients for Coconut cold brew coffee

• 450 g coffee beans, coarsely ground

• 120 g toasted unsweetened shredded coconut

• 720 ml milk (full-fat, oat, or nut) or water

• 30 ml pure maple syrup (or more)

How to make Coconut cold brew coffee

1. Place the coffee and coconut in a large bowl, jar, or pot. Slowly pour in 2 litres of cool water and stir gently until the grounds are just moistened. Cover and chill for 24 hours.

2. Strain the coffee grounds through a fine-mesh sieve into a large measuring jug or bowl. Discard the grounds. Line the sieve with a coffee filter and add as much coffee as will fit. Gradually strain the coffee into a 1-litre airtight container or jar, adding more coffee as space becomes available until all the coffee has been added. Allow the grounds to sit in the strainer and continue to drip for 20 minutes.

3. To serve, pour 125 ml of coffee into a glass filled with ice. Add 125 ml of milk and 1 teaspoon of maple syrup, then stir to combine.

4. Prepare the cold brew (without milk and maple syrup) up to 2 weeks in advance and keep it chilled.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.