If you’ve ever stood in a Starbucks line craving something cool, light, and just a little mysterious, the Coco Cold Brew might have called your name. It’s not your typical coffee. This one’s built with chilled coconut water over ice and topped with a cloud of cold brew-infused foam that carries subtle chocolaty notes. It’s tropical hydration meets caffeinated comfort. Every sip is bright with a cocoa whisper at the end, like summer vacation with a secret stash of dark chocolate.
This Starbucks Coco Cold Brew copycat lets you skip the store but keep the calm, cooling flavor. Whether you’re beating the heat or craving something lighter than your usual coffee milkshake, this two-layer iced drink is equal parts refreshing and refined. Plus, you can make it in under 5 minutes with just a handful of pantry staples.
Table of Contents
How to Make Starbucks Coco Cold Brew at Home
Start by pouring chilled coconut water over ice in a tall glass. Then, blend a light cold brew foam using your favorite coffee concentrate, cocoa powder, and cold milk. The foam should be pourable but thick enough to sit as a float above the coconut base. Each sip through a sipper lid will start with the smooth, creamy top and finish with a burst of crisp coconut water.
Nutrition
Calories: ~70–95
Sugar: ~9–12 g
Protein: ~3 g
Fat: 0–2 g
Caffeine: ~50–80 mg (depends on your cold brew)
Ingredients
(1 serving, grande-style 16 oz)
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 1
Coconut Base
- 10–12 oz chilled 100% coconut water (unsweetened)
- Ice cubes
Cold Brew Cocoa Foam (Light Version)
- 3 oz nonfat milk (very cold)
- 1 oz cold brew concentrate
- 1 tsp unsweetened cocoa powder (sifted)
- ½–1 tsp vanilla syrup or liquid cane sugar (optional)
- Small pinch sea salt
Optional garnish
- Dusting of cocoa or shaved dark chocolate
Tools You’ll Need
- 16 oz glass
- Handheld milk frother or mini blender
- Measuring spoons and cup
- Fine mesh strainer (for cocoa)
- Spoon or straw
Instructions
1. Fill the glass
Add ice cubes to a tall glass and pour the coconut water over. Leave about 1½ inches of space at the top for the foam layer. Coconut water is the whole base (no milk, no espresso) just pure hydration with a tropical lilt.
2. Make the foam
In a cold pitcher or frothing jug, combine the nonfat milk, cold brew concentrate, cocoa powder, sea salt, and sweetener if using. Froth until airy and soft, about 20–30 seconds. The result should be thick but pourable, almost like meringue meets latte.
3. Layer it
Gently spoon or pour the foam over the coconut water. Try to keep it floating rather than mixing. Garnish with a tiny sprinkle of cocoa if you’re feeling fancy.
4. Sip and savor
Enjoy through a sipper lid or wide straw. That way, you get a little of both layers in every sip, the cool clarity of coconut followed by creamy coffee-chocolate.
Tips
- Use super cold ingredients. This helps the foam hold longer and gives the drink that fresh café chill.
- Sift your cocoa. Nobody wants bitter chocolate clumps floating in their foam.
- Froth until pillowy. Don’t under-froth or the foam won’t sit on top, it should be thick but not stiff.
- Leave sweetener optional. Coconut water and milk naturally carry subtle sweetness, so you may not need added sugar.
What to Serve With
Light and fruity pairings
• Pineapple slices or mango spears – Their juicy, vibrant sweetness plays beautifully with the gentle coconut and coffee blend. It’s like tropical fruit salad meets café vibes.
• Coconut macaroons – Chewy, toasty coconut treats mirror the drink’s base flavor and add a little indulgence to a light brew.
• Chilled watermelon cubes – A cool contrast in texture and a fresh way to keep the snack session hydrating.
Savory snacks
• Avocado toast on sourdough – Earthy, creamy avocado plus the drink’s chocolaty top? Surprisingly complementary. Especially with chili flakes or everything bagel seasoning.
• Mini cheese-stuffed peppers – Bright, sharp, and creamy bites that wake up the palate between sips.
• Sea salt rice crackers with hummus – Crunchy, mellow, and light enough not to overpower your drink.
Sweet bites
• Almond biscotti or chocolate-dipped wafer sticks – Something crisp and not too rich, ideal for dipping in the foam if you like to play with your food.
• Banana bread – Especially if you toast it a bit. The banana’s mellow sweetness and the chocolatey cold brew top are a match made in breakfast heaven.
• Date-stuffed energy balls – Great if you want a no-guilt pairing. Cocoa, nut butter, and oats roll right into the drink’s vibe.
Variations
Iced Mocha Coconut Cold Brew
Add 1 tablespoon of chocolate syrup or mocha sauce to the coconut water for a richer chocolate hit. Stir gently before layering the foam.
Spiced Cold Brew Foam
Add a pinch of cinnamon or cardamom to the foam for a warm twist that brings out the cocoa notes.
Toasted Coconut Version
Use toasted coconut water (like Harmless Harvest’s toasted line) or add a drop of coconut extract to your foam for an extra coconut punch.
Protein Coco Brew
Blend a scoop of chocolate or vanilla protein powder into the foam to turn your drink into a light breakfast or post-workout refuel.
Dairy-Free Cold Brew Foam
Use oat milk barista blend (like Oatly or Califia) for a plant-based version. Add ½ tsp of sunflower lecithin if you want extra structure in the foam.
Boozy Brunch Version
Spike the foam with 1 oz of coffee liqueur or dark rum. Serve it in a chilled coupe glass for a classy, laid-back cocktail vibe.
Ingredient Substitutes
Coconut Water
- Original: 100% unsweetened coconut water
- Substitutes: Maple water (for a slightly woody tone), cucumber water, or a mix of water and a few drops of coconut extract
Nonfat Milk
- Original: Nonfat milk for classic Starbucks-style foam
- Substitutes: 2% milk (for creamier foam), oat milk (barista blend), almond milk (won’t foam as well but adds a nutty note)
Cold Brew Concentrate
- Original: Store-bought or homemade cold brew
- Substitutes: Strongly brewed cooled espresso, iced Americano, or instant cold brew powder dissolved in water
Unsweetened Cocoa Powder
- Original: Natural or Dutch-process cocoa
- Substitutes: Chocolate malt powder (for café-style flavor), cacao nibs steeped in milk, or a splash of chocolate syrup
Vanilla Syrup or Cane Sugar
- Original: Liquid sweetener for optional foam flavoring
- Substitutes: Maple syrup, honey, monk fruit syrup, or just a drop of vanilla extract if you want to skip sugar
Sea Salt
- Original: A pinch of fine sea salt sharpens cocoa flavor
- Substitutes: Himalayan salt, kosher salt (crush finer), or omit if sensitive to salt
Ingredients
- Coconut Base: 10–12 oz chilled 100% coconut water (unsweetened)
- Ice cubes
- Cold Brew Cocoa Foam (Light Version): 3 oz nonfat milk (very cold)
- 1 oz cold brew concentrate
- 1 teaspoon unsweetened cocoa powder (sifted)
- ½–1 teaspoon vanilla syrup or liquid cane sugar (optional)
- Small pinch sea salt
- Optional garnish: Dusting of cocoa or shaved dark chocolate
Instructions
1. Fill the glass
Add ice cubes to a tall glass and pour the coconut water over. Leave about 1½ inches of space at the top for the foam layer. Coconut water is the whole base (no milk, no espresso) just pure hydration with a tropical lilt.
2. Make the foam
In a cold pitcher or frothing jug, combine the nonfat milk, cold brew concentrate, cocoa powder, sea salt, and sweetener if using. Froth until airy and soft, about 20–30 seconds. The result should be thick but pourable, almost like meringue meets latte.
3. Layer it
Gently spoon or pour the foam over the coconut water. Try to keep it floating rather than mixing. Garnish with a tiny sprinkle of cocoa if you're feeling fancy.
4. Sip and savor
Enjoy through a sipper lid or wide straw. That way, you get a little of both layers in every sip—the cool clarity of coconut followed by creamy coffee-chocolate.
Notes
Calories: ~70–95 Sugar: ~9–12 g Protein: ~3 g Fat: 0–2 g Caffeine: ~50–80 mg (depends on your cold brew)
