How to Make Copycat Starbucks Toasted Coconut Cold Brew
Get your summer fix all year long with this copycat Starbucks recipe for toasted coconut cold brew.
When I was in my late teens, just dabbling into the coffee world, my best friend and I would visit Starbucks almost every day in the summer for our Mocha Coconut Frappuccino fix. You’ll never guess what’s actually in that Frapp.
Now that I’m a Starbucks regular (and need coffee to function like a normal human), the brand’s toasted coconut cold brew brings me back to the days of my youth, while I watch my caloric intake, too.
I love to frequent the Starbucks drive-thru window, but there are days when I’m not able to get there. Being able to tap into some of my favorite Starbucks copycat recipes, especially this one for toasted coconut cold brew, allows me to indulge even when the real Starbucks isn’t an option.
How to Make a Toasted Coconut Cold Brew
For the cold brew:
- 1 cup coarsely ground coffee (Starbucks uses a blend of Latin American and African coffees, so a medium to dark roast would be recommended.)
- 1 cup 205° water (that’s simmering, not boiling)
- 6-7 cups cold water
For the coconut syrup:
- 1 cup unsweetened, dried shredded coconut
- 1 cup of sugar
- 1 cup water
- Honey, to taste
Step 1: Brew your coffee
Put the coffee grounds in your favorite pitcher, jar or cold brew coffee maker. Bring the water almost to a boil. Pour the hot water into the container. Then, after about 10 minutes, the coffee will bubble. This process is helping to extract the most flavor from the grinds. Next, stir in the cold water.
Editor’s Tip: You can make cold brew with only cold water, however, starting with hot water is worth the extra effort. It reveals more indulgent flavors in your final cup of coffee.
Step 2: Let it steep
Stick your cold brew in the fridge to steep for 12 to 16 hours at the minimum. The longer it sits, the stronger the coffee will be, so if you like it a bit stronger, go for a 24-hour brew.
Step 3: Make the syrup
Spread the shredded coconut out on a baking sheet and pop in the oven for about 10 minutes on 350°. When the coconut is toasted, pour it into a pot with sugar and water, and bring to a boil over medium heat. Reduce heat and simmer, uncovered, for about 3-5 minutes or until sugar is dissolved. Be sure to stir this occasionally.
Remove from the heat and cool to room temperature. If you choose, you can add a bit of honey, which Starbucks uses as a complementary flavor in this cold brew. Store the coconut syrup in an airtight container once finished.
Step 4: Strain your cold brew
If you didn’t use a cold brew maker, there will be coffee grinds in the cold brew mixture. To ensure you don’t drink them, a round of straining or two is necessary. Strain first through a fine-mesh sieve. Go for a second round of straining or use a coffee filter to catch even more fine particles.
Editor’s Tip: You can actually make cold brew in your French press without having to strain! Simply push the plunger down and it takes those pieces of sediment with it.
Step 5: Mix it up
Pour your cold brew and one to two tablespoons of your toasted coconut-infused simple syrup into your favorite serving vessel. Stir gently. Then top it off with your favorite coconut milk or coconut cream for even more coconut flavor.
The cold brew process does take time, but the result is worth it. Serve with a copycat Starbucks lemon loaf cake. The cafe in your kitchen is now open for business! Do you know the difference between cold brew and iced coffee? We break it down in our side by side comparison.
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