Sunnys Cold Brew Coconut Coffee Food

COCONUT WATER COLD BREW COFFEE

Steps:

• Combine the coconut water and coffee in a pitcher or large resealable container and stir. Let steep, refrigerated, for 12 hours.
• Strain the liquid through a fine-mesh strainer, coffee filter or cheesecloth. Pour into glasses filled with ice.

COLD BREW ICED COFFEE

Steps:

• Grind the beans in a coffee grinder on the coarse setting; the ground coffee should resemble coarse sugar or sand.
• Cut a 6-by-6-inch double thickness of cheesecloth. Put the coffee in the middle and tie tightly with kitchen twine. Put the sachet in a pint Mason jar or other 2-cup glass container. Add the cold water and seal tightly. (If you prefer, you can just add the coffee directly to the cold water and strain through cheesecloth after steeping.)
• Refrigerate and steep for at least 12 hours, though 18 to 24 hours is best. Remove the sachet, press to extract as much liquid as possible back into the jar and discard the sachet.
• To serve, pour equal parts cold brew concentrate and cold water over ice. Add milk and sweetener if using.

TOASTED COCONUT COLD-BREW ICED COFFEE

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.

SUNNY'S EASY VIETNAMESE ICED COFFEE

Steps:

• Add the coffee and sweetened condensed milk to a pitcher with 2 cups ice, stir vigorously and serve.

COCONUT COLD-BREW LATTE

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.

COLD BREW WITH COCONUT ICE CUBES

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.