# List of Ingredients:
→ Cold Brew Base
01 - 240 ml coconut cold brew coffee (store-bought or homemade)
02 - 120 ml full-fat coconut milk
03 - 15–30 ml simple syrup or coconut syrup, to taste
04 - Ice cubes, as needed
→ Float
05 - 2 generous scoops vanilla bean ice cream (approx. 150 g 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
# Directions:
01 - In a pitcher or measuring jug, combine 240 ml coconut cold brew, 120 ml coconut milk and 15–30 ml simple syrup. Stir thoroughly until the mixture is homogenous and the syrup is dissolved.
02 - Place two large glasses on the counter and fill each about halfway with ice cubes.
03 - Divide the prepared coconut cold brew mixture evenly between the two glasses, pouring gently over the ice.
04 - Carefully add one generous scoop of vanilla bean ice cream to the top of each glass so it sits above the liquid and begins to float.
05 - If desired, sprinkle toasted coconut flakes and shaved dark chocolate over the ice cream and add a mint leaf for color.
06 - Serve each glass immediately with a spoon and straw so the ice cream can be enjoyed as it softens into the cold brew.
