Cold Brew With Coconut Ice Cubes Recipes

Steps:

• In a large pitcher add the coffee, coconut and 3 cups water. Stir and refrigerate, stirring every few hours, at least 8 hours or up to overnight.
• Wet a paper towel or use a coffee filter placed in a fine mesh sieve over a pitcher. Pour the cold-brewed coffee into the lined sieve and allow it to drip into the pitcher beneath. Push through gently at the end to get the last bit of coffee. Add the evaporated milk to taste, then sweeten if desired and serve over ice.

Steps:

• In a jar with a tight fitting lid, combine coffee grounds and 2 ¼ cups cold water. Stir to combine. Cover and set aside at room temperature for at least 12 hours.
• Meanwhile, make coconut ice cubes. Preheat oven to 350 and spread coconut onto a rimmed baking sheet. Transfer to oven and toast until golden, stirring occasionally, about 20-25 minutes. Let cool completely.
• In a measuring cup, combine sweetened condensed milk, 2 ½ cups warm water, and a pinch of salt. Stir to combine.
• Divide among two 15-cube, 15-ounce capacity silicone ice cube tray. Divide coconut among cubes.
• Transfer to freezer and freeze until firm, at least 2 hours.
• Strain the coffee twice through a sieve lined with a coffee filter or cheesecloth.
• Pour the strained coffee into a large pitcher. Add remaining 2 ¼ cups cold water.
• Divide among glasses and serve with ice cubes.

Steps:

• Make the toasted coconut syrup:
• Preheat oven to 350°F. Spread coconut on a rimmed baking sheet and toast until golden brown and fragrant, about 10 minutes.
• Bring toasted coconut, sugar, honey, and 1/2 cup water to a low boil in a small saucepan. Remove from heat, cover, and let steep at least 30 minutes and up to 4 hours.
• Strain syrup through a fine-mesh sieve into a small bowl or resealable glass container, pushing down on solids to extract as much syrup as possible. You should have about 1/3 cup.
• Make the drink:
• Fill a glass with ice and add cold brew. Stir in desired amount of syrup (about 2 Tbsp.) Top with a splash of coconut milk.
• Do Ahead
• Toasted coconut syrup can be made 7 days ahead; store in an airtight container and chill.

Steps:

• Place coffee grounds in a clean glass container. Pour hot water over grounds; let stand 10 minutes. Stir in cold water. Cover and refrigerate for 12-24 hours. (The longer the coffee sits, the stronger the flavor.), Meanwhile, for coconut simple syrup, in a small saucepan, bring water, sugar and coconut to a boil. Reduce heat; simmer 10 minutes. Strain and discard coconut. Cool completely., Strain coffee through a fine mesh sieve; discard grounds. Strain coffee again through a coffee filter; discard grounds. Store coffee in the refrigerator for up to 2 weeks. For each serving, fill a large glass with ice. Add 1 cup cold brewed coffee and 4 tablespoons coconut syrup; stir. Top with coconut milk.