# What you'll need:
→ 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 required
→ Float
05 - Approximately 140 g vanilla bean ice cream (about 2 generous scoops; dairy or plant-based as preferred)
→ Garnishes (optional)
06 - Toasted coconut flakes, for garnish
07 - Shaved dark chocolate, for garnish
08 - Fresh mint leaves, for garnish
# Directions:
01 - In a pitcher, combine 240 ml coconut cold brew, 120 ml coconut milk and 15–30 ml simple or coconut syrup. Stir until homogeneous and taste; adjust sweetness if necessary.
02 - Fill two large serving glasses halfway with ice to chill and provide volume for the float.
03 - Divide the cold brew mixture evenly between the two glasses, pouring gently over the ice to avoid excessive dilution.
04 - Using an ice cream scoop, place one generous scoop (approximately 70 g) of vanilla bean ice cream into each glass so the ice cream sits atop the coffee.
05 - Finish with toasted coconut flakes, shaved dark chocolate and/or a mint sprig if desired. Serve immediately with a straw and spoon so the ice cream can be enjoyed as it softens into the cold brew.
