Pumpkin Coconut Cream Cold Brew Recipe

If you’re craving a cozy, creamy coffee treat that’s both refreshing and delightfully seasonal, you’re going to love this Pumpkin Coconut Cream Cold Brew Recipe. It’s perfect for those mornings when you want pumpkin spice vibes but also need a cool pick-me-up. Trust me, it’s fan-freaking-tastic and once you try it, you’ll find yourself reaching for it over and over again!

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Ingredients You’ll Need

These ingredients come together in such a beautiful way — the pumpkin provides cozy warmth, while the coconut cream brings a tropical silkiness that makes the cold brew sing. When shopping, look for full-fat canned coconut milk for the best whipping results.

• Cold coconut milk or coconut cream: Full-fat canned coconut milk works best since the cream separates and whips up beautifully.
• Pumpkin puree: Make sure it’s pure pumpkin, not pumpkin pie filling, for the right flavor balance.
• Powdered sugar: It dissolves quickly and sweetens evenly—adjust the quantity to your liking.
• Pinch of salt: Helps bring out all the flavors and balances the sweetness.
• Vanilla extract: Adds a warm, fragrant note that makes the cream irresistible.
• Cinnamon or pumpkin pie spice: Cinnamon is classic, but pumpkin pie spice adds extra layers of flavor.
• Freshly grated nutmeg: Just a pinch lifts the spice mix with its distinct aroma.
• Cold brew coffee: Use your favorite cold brew brand or homemade version—smooth and strong is key!

Variations

I love to switch things up with this Pumpkin Coconut Cream Cold Brew Recipe depending on the season or my mood. Don’t be afraid to make it your own—you’ll enjoy the flexibility!

• Spice it up: When I first tried adding a pinch of cloves and allspice, it gave the cream such a cozy, festive feel that my whole family went crazy for it.
• Sweetener swaps: I sometimes swap powdered sugar for maple syrup or coconut sugar to add a unique twist.
• Make it vegan with ease: Using pure maple syrup keeps it vegan, but honey works well too if that’s your thing.
• Alcohol twist: For adult parties, adding a splash of spiced rum or pumpkin liqueur makes it a dreamy autumn cocktail.

How to Make Pumpkin Coconut Cream Cold Brew Recipe

Step 1: Chill and Prep Your Coconut Cream

Start by grabbing a can of full-fat canned coconut milk from your fridge. When you open it up, you’ll see the thick creamy part has separated from the watery liquid. This cream is magic—it whips up like heavy cream but is totally dairy-free. Discard the liquid (or save it for smoothies!) and scoop the firm coconut cream into your mixer bowl.

Step 2: Add Pumpkin and Spices

Next, add in the pumpkin puree, powdered sugar, pinch of salt, vanilla extract, cinnamon (or pumpkin pie spice), and freshly grated nutmeg. This combination creates that classic pumpkin spice flavor with a lovely warmth that’s not too overpowering. I’ve learned that starting with less spice and sugar lets you add a little more after tasting.

Step 3: Whip Until Soft Peaks Form

Using an electric mixer on medium speed, whip the mixture until it becomes softly whipped and slightly thickened—think fluffy clouds of pumpkin coconut cream heaven. It usually takes about 2-4 minutes. The key is not to overbeat it or it can start to separate again. Taste at this point, and feel free to add more sugar or spices to hit your perfect flavor balance.

Step 4: Pour Cold Brew Over Ice and Top

Fill glasses with ice and pour 12 ounces of cold brew coffee over. If you like your coffee sweeter, now’s the time to stir in syrup, honey, or sugar. Then, top each glass generously with your heavenly pumpkin coconut cream. Finish with a sprinkle of cinnamon—because presentation counts and that little spice sprinkle adds so much to the aroma!

How to Serve Pumpkin Coconut Cream Cold Brew Recipe

Garnishes

I adore topping this drink with a sprinkle of extra cinnamon or nutmeg for that authentic fall aroma. Sometimes, I add a cinnamon stick for stirring—it looks pretty and imparts subtle flavor. If you want to be extra, a few toasted pumpkin seeds on top provide a fun crunch.

Side Dishes

This cold brew goes beautifully alongside spiced muffins, buttery pumpkin bread, or even a slice of pecan pie. When I serve it at brunch, I love pairing it with savory dishes like a kale salad with toasted nuts to balance the sweet creaminess.

Creative Ways to Present

For special occasions, I like to serve this in clear glass mugs so you can see the layers of cold brew and pumpkin coconut cream—it’s beautiful and really gets people excited. You can rim the glasses with cinnamon sugar for extra flair. On chilly days, try warming the cream gently and serving it over hot coffee for a cozy twist.

Make Ahead and Storage

Storing Leftovers

I store leftover pumpkin coconut cream in a small airtight container in the fridge for up to 3 days. Before serving again, just give it a quick whip with a fork or mixer to refresh its fluffy texture—sometimes it firms up a bit, but it’s easy to bring back to life.

Freezing

Freezing the cream isn’t my favorite because it can lose its texture once thawed, but if you want to freeze it, do so in a sealed container and thaw overnight in the fridge. Whip lightly before using to help restore softness.

Reheating

This recipe is best served cold, but if you warm some leftover cream gently over low heat and whisk it while warming, it still tastes delicious atop hot coffee or lattes. Avoid boiling so the cream doesn’t separate.

FAQs

Final Thoughts

I absolutely love how this Pumpkin Coconut Cream Cold Brew Recipe brings together the best of fall flavors and refreshing chill in one glass. When I first tried making it, I was amazed at how easy it was and how much everyone in my family enjoyed it—especially since it’s dairy-free and still super indulgent. I genuinely recommend you give this a try whether you’re a coffee lover or just looking for a seasonal treat to brighten your day. Once you make it, I bet you’ll keep a couple cans of coconut milk in your fridge, just like I do, so you can whip this up whenever the craving strikes!

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