Overview
Prep10 min
Cook10 min
Total20 min
Servings1
DifficultyEasy
Ingredients
Equipment
- Skillet
- Small saucepan
- Fine mesh sieve
- Glass
Method
01
Toast the coconut
In a dry skillet over medium, toast shredded coconut, stirring, until golden and fragrant, 3 to 5 minutes. Watch closely so it does not burn.
02
Steep the milk
Warm coconut milk with the toasted coconut and a pinch of salt over low heat for 5 minutes — do not boil. Steep off heat 10 minutes, then strain. Chill. Sweeten with maple if you like.
03
Assemble the glass
Fill a glass with ice, pour in cold brew, then slowly add the toasted coconut milk so it swirls. Stir gently and sip.
Tips
NoteAurora prefers the garnish. I prefer the last bite.
NoteMake it once, then make it yours with tiny swaps.
NoteLeftovers are friends if you store them kindly.
Nutrition
Caloriesvaries
NoteApproximate; depends on servings and toppings
Storage
RefrigeratorStore covered and reheat gently when needed.
Best freshFlavor and texture are happiest the day you make it.
Frequently asked
Can I change it a little?+
Yes — keep the heart of the method and swap toppings or veggies as you like.
How do I store leftovers?+
Cool, cover, and refrigerate. Reheat gently when needed.
Is this hard?+
No — easy steps, soft kitchen energy.
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