If there’s one thing I’ve learned living in New York City, it’s this: buying coffee gets expensive (…and wasteful if you don’t bring your own mug!). But when it’s 90+ degrees, nothing satisfies more than an icy cold brew with lots of coconut creamer (right?).
Luckily, cold brew is EASY to make at home. This coconut cold brew recipe takes just a few minutes to make and yields 6 cups of coffee perfection – at just a fraction of the cost of a coffee shop (…or Starbucks) cold brew.
Is Coffee Healthy?
This is a question that gets asked a lot. The simplest answer is this: it can be.
If you buy quality, organic coffee and limit yourself to one cup per day coffee can be healthful. Studies have shown that just one cup of coffee can reduce your risk of diabetes by 13% (1) and may help you live longer in general (2).
Also, coffee beans are full of antioxidants. The most powerful and studied antioxidant in the coffee bean is called chlorogenic acid, a compound that is most concentrated green, unroasted coffee beans. Though the compound dissipates a bit in the roasting process, it is still present.
But there’s lots of negative research on coffee out there too. Coffee is a stimulant and increases the release of stress hormones, including cortisol, usually meant for life or death (fight or flight) situations (3).
The Loveleaf Co. take? If you enjoy one cup of quality, organic coffee every day, don’t stress about it. 😉 There are many studies that support your mindful coffee habit.
But…if you’re a heavy coffee drinker and use coffee purely as a stimulant to get more energy throughout the day, you probably want to cut back (…and get more sleep!). Long-term excessive coffee consumption may cause a chronic cortisol response, which has been linked to many health issues.
Why You Should Buy Organic Coffee
Conventional coffee is one of the most heavily chemically treated foods in the world. It is grown with synthetic fertilizers, pesticides, herbicides, fungicides, and insecticides. Organic coffee is grown without the use of these synthetic chemicals: better for you and the environment.
Also, most conventionally grown coffee plants are genetically modified to flourish in the open sun even though coffee naturally prefers the shade. To make room for this sun-loving coffee variety, forests are cleared to make open fields, destroying the wild ecosystem.
Most organic coffee, on the other hand, is grown naturally in the shade of forests, the way it was meant to be grown. These forests provide an environment for wild plants and animals, sustain soil fertility, and keep regional ecosystems alive.
Where to Buy Organic Coffee
Luckily, organic coffee is becoming more mainstream. Here are some of my favorite affordable organic coffee brands:
- Cafe Don Pablo
- Mayorga Organics Coffee (I’ve also seen this one at Costco!)
- Kicking Horse Organic Coffee
- Thrive Market Organic Coffee
- Trader Joe’s (the Organic Wake-Up Blend is my go-to)
SHOP OUR FAVORITE ORGANIC COFFEE
What You Need to Make Cold Brew
Here’s what you need to make amazing organic coconut cold brew:
- Organic whole bean coffee, coarsely ground
- Organic unsweetened shredded coconut, toasted
- Nut-milk bag (a very fine-mesh strainer will work, but I find a nut-milk bag is easier!)
- Large bowl and pitcher
Coconut Cold Brew Coffee
- Prep Time: 15 Minutes
- Total Time: 15 minutes
- Yield: 6 1x
- Category: Drink
- Method: Brew
- Cuisine: American
Organic coconut cold brew coffee. A simple cold brew recipe with a hint of coconut. Easily make it at home to save money (and reduce waste!). Never watery, just pure iced coffee perfection.
- 1 cup unsweetened shredded coconut
- 2 cups coarsely ground organic coffee
- 4 cups filtered water
- non-dairy milk or creamer for serving, optional
- sweetener, like pure maple syrup or organic stevia, optional
- Toast the shredded coconut. Place the shredded coconut in a large skillet. Cook over low-medium heat, stirring frequently until the flakes are mostly golden brown. Watch carefully as coconut browns quickly! Transfer the coconut flakes from the pan to a plate and allow to cool.
Make the cold brew. Add the ground coffee and toasted coconut to a large bowl or jar. Slowly pour in 4 cups of cold, filtered water and stir gently until grounds are uniformly moistened. Cover and chill in the fridge for a full 24 hours.
The next day. Strain the coffee grounds through a nut-milk bag into a large bowl. Give the bag a good squeeze to get all the cold brew out of the bag (you may want to do this over the sink). Discard or compost the grinds. Transfer the cold brew from the bowl to a pitcher or large jar to store in the fridge.
Serve. Pour 1/2 cup cold brew into an ice-filled glass. Add milk or creamer and sweetener of choice, if using. Stir to combine.
The strained cold brew (without milk and sweetener) will stay fresh in the fridge for a week or more.
Adapted from Bon Appetit.
Keywords: coconut cold brew, homemade cold brew, cold brew recipe
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With the now everyday heat, this is really a treat. Thanks.
Ally Milligan says
Yes, it’s perfect for the heat! So glad you like it.
If I don’t have a nut milk bag, what’s a good alternative? Maybe a cheese cloth?
Ally Milligan says
Hi Scarlet! Yes, cheesecloth should work or a fine strainer like this one: https://amzn.to/2LGzs6x
With the cheesecloth, I’d probably put it over a wide-mouth jar and secure it on with a rubber band. Then make a concave pocket in the cheesecloth so you can slowly pour the grinds and filtered water mixture through, like a coffee filter. Hope this helps!
Connie Cortinas says
If you use sweetened coconut can you avoid adding a sweetener when mixing with half and half or cream…have you tried using sweetened coconut flakes?
I’ve never tried it with sweetened coconut, but let me know if you do!