Toasted Coconut & Rum Iced Coffee
A boozy, pick-me-up full of toasted coconut flavor.
  • for the creamer:
  • 1½ cups unsweetened coconut flakes
  • 1, 14 oz, can full-fat coconut milk
  • ⅓ cup dark brown sugar
  • for the cold brew coffee:
  • 1 cup coarsely ground coffee
  • 4½ cups cold water
  • whipped cream (or coconut whipped cream!) and toasted coconut to garnish
  1. for the creamer:
  2. Preheat the oven to 350ºF and spread the coconut on a sheet pan in an even layer. Bake the coconut in the oven for 5 minutes, stir, and repeat until the coconut is golden and fragrant. Remove from the oven and set aside to cool a bit.
  3. Heat the coconut milk and brown sugar in a saucepan, add the toasted coconut and bring the mixture to a boil. Turn down the heat and simmer about 10 minutes. Remove from the heat, cover and allow to steep, about 20 minutes, before straining out the coconut flakes. Pour the toasted coconut creamer into a jar and fit with a lid. Refrigerate until ready to use.
  4. for the cold brew:
  5. Combine the ground coffee and water in a glass container (I like to use an 8-cup glass bowl with a spout, like a large measuring cup) and stir to combine. Cover and steep the coffee at room temperature for 8 to 12 hours. Place a strainer over another large bowl and place a coffee filter into the strainer. Strain the coffee through the filter lined strainer. Do this in batches if needed. Pour the coffee into a pitcher.
  6. for the Toasted Coconut & Rum Iced Coffee:
  7. In a tall glass combine a few tablespoons of the toasted coconut creamer with 1 ounce of rum (I used a coffee-infused rum) and a cup of the cold brewed coffee. Top with ice and stir well. Garnish with whipped cream and toasted coconut flakes.
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