# What You'll Need:
→ Cold Brew Base
01 - 1 cup coconut cold brew coffee, chilled (store-bought or homemade)
02 - 1/2 cup full‑fat coconut milk, well shaken
03 - 1–2 tablespoons simple syrup or coconut syrup, to taste
04 - Ice cubes, as needed
→ Float
05 - 2 generous scoops vanilla bean ice cream (about 1 cup total), dairy or plant‑based
→ Garnishes (optional)
06 - Toasted coconut flakes, for sprinkling
07 - Shaved dark chocolate, for garnish
08 - Fresh mint leaves, for garnish
09 - Chocolate syrup, optional drizzle
# Preparation Steps:
01 - In a pitcher or large measuring cup, combine the chilled coconut cold brew, coconut milk and simple syrup; stir until homogeneous and taste for sweetness, adjusting syrup as needed.
02 - Place ice cubes into two large 12‑ounce glasses until each is about halfway full.
03 - Evenly divide the coconut cold brew mixture between the two glasses, pouring gently over the ice.
04 - Using an ice cream scoop, add one generous scoop of vanilla bean ice cream to each glass so it floats atop the coffee.
05 - Optional: sprinkle toasted coconut flakes and shaved dark chocolate over the ice cream and add a mint leaf; drizzle chocolate syrup if desired.
06 - Present with a straw and spoon so the drink can be sipped and the melting ice cream enjoyed; consume while the ice cream is still firm for best texture contrast.
