Imagine opening your fridge on a bleary Monday morning and pouring yourself a glass of impossibly smooth, creamy cold brew that tastes like it came from an artisan coffee shop — except it has been waiting for you all week. This batch-prep coconut cream cold brew concentrate is thick, rich, and lightly sweetened with a whisper of vanilla and cinnamon that makes every sip feel indulgent. The full-fat coconut cream gives it a luxurious body that dairy cream simply cannot match, while a pinch of sea salt rounds out the bitterness and amplifies every flavor. It is, without exaggeration, the best iced coffee you will make at home.

From a macro standpoint, this drink is a keto dream. Each serving delivers 18 grams of healthy fat — predominantly medium-chain triglycerides from coconut cream — with only 2 grams of net carbs. That fat content keeps you satiated through the morning without spiking blood sugar, making it an ideal replacement for sugary coffeehouse drinks that can pack 40 or more grams of carbs.

The beauty of this recipe is in the batch-prep format. You spend ten minutes on a Sunday evening steeping coffee grounds and whisking together the coconut cream base, then stash everything in the fridge. For the next five days, your morning routine is nothing more than pouring concentrate over ice and stirring in the cream mixture. It scales easily if you are prepping for a partner or a household of keto converts.

Ingredients (serves 4)

For the cold brew concentrate:

  • 1 cup (85g) coarsely ground coffee beans
  • 3 cups (720ml) cold filtered water
  • 1 pinch fine sea salt

For the coconut cream base:

  • 1 cup (240ml) full-fat coconut cream (from can, not coconut milk)
  • 2 tablespoons (30ml) MCT oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon ground cinnamon
  • 1 tablespoon (15ml) granular erythritol or allulose (optional, to taste)

For serving (per glass):

  • Ice cubes
  • 1 tablespoon (15ml) heavy cream (optional, for extra richness)

Instructions

  1. Make the cold brew concentrate. Add the coarsely ground coffee to a large jar or pitcher. Pour in the cold filtered water and add the pinch of sea salt. Stir gently until all the grounds are wet. Cover and refrigerate for 12 to 18 hours. A longer steep yields a stronger, bolder concentrate — 14 hours is the sweet spot for most palates.

  2. Strain the concentrate. After steeping, strain the cold brew through a fine-mesh sieve lined with cheesecloth or a paper coffee filter into a clean jar. Strain twice if you prefer a perfectly clear brew. You should end up with roughly 2½ cups (600ml) of concentrate. Seal the jar and return it to the fridge.

  3. Prepare the coconut cream base. Open the can of coconut cream and scoop it into a medium bowl. If it has separated, that is perfectly fine — just include both the thick cream and any thin liquid. Add the MCT oil, vanilla extract, ground cinnamon, and sweetener if using. Whisk vigorously by hand for about 60 seconds until completely smooth and emulsified. Alternatively, use an immersion blender for 15 seconds to get an extra-silky texture.

  4. Transfer and store. Pour the coconut cream base into a separate sealed jar or squeeze bottle. Store it in the refrigerator alongside the cold brew concentrate. Both components keep well for up to 5 days. The cream base may firm up slightly in the fridge — this is normal and it loosens immediately when stirred.

  5. Assemble a serving. Fill a tall glass with ice. Pour in about ⅔ cup (150ml) of cold brew concentrate. Spoon or pour ¼ cup (60ml) of the coconut cream base over the top. Stir well to combine, or leave it layered for a beautiful ombré effect. Add a splash of heavy cream if you want extra decadence. Enjoy immediately.

Nutrition per Serving

Nutrient Amount
Calories ~195 kcal
Fat ~18g
Protein ~2g
Total Carbs ~3g
Fiber ~1g
Net Carbs ~2g

Nutrition is approximate, calculated for one serving of cold brew concentrate plus coconut cream base without optional heavy cream.

Tips & Variations

Use coarsely ground coffee for the best results. A coarse grind — about the texture of raw sugar — prevents over-extraction and bitterness during the long steep. If you only have pre-ground coffee, reduce the steeping time to 10 hours and taste before straining. Fine grounds will produce a muddy, harsh concentrate that no amount of coconut cream can save.

Shake or stir the coconut cream base before each use. Coconut fat naturally separates when chilled, so the base may look thick and clumpy after a day or two in the fridge. Give the jar a vigorous shake or stir it with a fork for ten seconds. It will re-emulsify instantly. If it feels too thick, add a tablespoon of warm water and whisk again.

Watch for hidden carbs in flavored additions. Commercial vanilla syrups, flavored creamers, and even some sweeteners like maltitol can add significant hidden carbs. Stick with pure vanilla extract (which has negligible carbs per teaspoon), erythritol, allulose, or liquid stevia. Always check the label on your coconut cream — some brands add sugar. Look for cans where the only ingredients are coconut and water.

Turn it into a mocha or chai variation. For a mocha version, whisk 1 tablespoon of unsweetened cocoa powder into the coconut cream base — this adds roughly 1 gram of net carbs per serving and tastes extraordinary. For a dirty chai twist, steep 2 chai tea bags in the cold water alongside the coffee grounds. Both variations stay well within keto macros.

Double the batch for the whole household. This recipe scales linearly. Simply double the coffee grounds and water for the concentrate, and double the coconut cream base. Store them in larger jars or divide into individual mason jars for grab-and-go convenience. The individual jar method works particularly well if each person in your household prefers a different cream-to-coffee ratio.

Frequently Asked Questions

Is cold brew coffee keto-friendly on its own?
Yes, plain black cold brew coffee contains essentially zero carbs and zero calories, making it one of the most keto-friendly beverages you can drink. The carbs in this recipe come almost entirely from the coconut cream and a trace amount from the vanilla extract and cinnamon. Cold brew also tends to be less acidic than hot-brewed coffee, which many people find easier on the stomach — especially when drinking it on an empty stomach during intermittent fasting, a practice many keto followers combine with their diet.
Can I use coconut milk instead of coconut cream?
You can, but the result will be noticeably thinner and less rich. Coconut cream has roughly twice the fat content of full-fat coconut milk, which is what gives this drink its luxurious, latte-like body. If you only have coconut milk on hand, use the full-fat canned variety (not the carton kind sold as a milk alternative, which is mostly water) and reduce the amount of MCT oil to 1 tablespoon since the drink will already be lighter. The macros will shift to approximately 12 grams of fat per serving instead of 18.
How long does the concentrate keep in the fridge?
The cold brew concentrate stays fresh for up to 5 days when stored in a sealed jar or bottle in the refrigerator. After that, the flavor begins to turn stale and slightly sour. The coconut cream base also keeps for 5 days, though you should always give it a smell check before using — coconut cream can occasionally turn faster if the can was near its expiration date. For the best experience, make both components on Sunday evening and plan to finish them by Friday. Never leave either component at room temperature for extended periods.
How can I make this dairy-free or vegan keto?
This recipe is already very close to vegan as written. The main component that could contain dairy is the optional heavy cream splash at serving time — simply skip it. Make sure your MCT oil is plant-derived (most are, as they come from coconut or palm kernel oil). Check your sweetener as well; erythritol and allulose are both plant-based and vegan-friendly. With these small adjustments, each serving remains dairy-free and fully vegan while maintaining the same rich, creamy flavor profile and identical macro profile.
Can I heat this up and drink it as a hot coffee instead?
Absolutely. Pour the desired amount of cold brew concentrate into a mug and microwave it for 60 to 90 seconds, or warm it gently in a small saucepan over medium-low heat. Warm the coconut cream base separately — either in the microwave for 20 seconds or by adding it to the saucepan once the coffee is hot. Do not boil the coconut cream, as it can break and become grainy. Stir well to combine. The hot version tastes like a rich, slightly spiced coconut latte and is perfect for cooler mornings when iced coffee does not appeal.