Oh, I just have to share this Pumpkin Coconut Cream Cold Brew Recipe with you—it’s honestly become my go-to cozy coffee treat, especially as the weather starts to shift. What makes it so special is that smooth coconut cream combined with the rich, autumnal pumpkin flavors, all floating atop a bold cold brew. I love how it tastes indulgent but without any dairy, so it feels light and satisfying.
You’ll find that this recipe is perfect for those brisk mornings when you want a caffeine kick plus that seasonal vibe, but without turning on your stove or oven. Plus, it’s super quick to whip up, yet feels fancy enough to impress guests or just treat yourself on a solo coffee break. Trust me, once you try this Pumpkin Coconut Cream Cold Brew Recipe, you’ll be hooked on that velvety, spiced goodness.
Why You’ll Love This Recipe
- Dairy-Free Delight: Using coconut cream creates a rich, creamy texture without any dairy, perfect for lactose intolerance or vegan lifestyles.
- Seasonal Comfort: The warm spices mixed with pumpkin bring all those fall vibes right into your glass.
- Quick & Easy: It takes minutes to prepare, making it a fantastic grab-and-go morning pick-me-up or afternoon refresher.
- Customizable Flavor: You can easily adjust the sweetness and spice levels to suit your taste buds perfectly.
Ingredients You’ll Need
These ingredients work together beautifully to create a creamy, spiced, and naturally sweet cold brew experience—you won’t believe how simple it is to elevate your coffee game at home. When shopping, look for full-fat coconut milk for that thick cream layer, and quality cold brew coffee for the best flavor.
- Cold coconut milk or coconut cream: Choose canned full-fat coconut milk that’s been chilled overnight to get the thick cream you need.
- Pumpkin puree: Make sure it’s pure pumpkin, not pumpkin pie filling, to get fresh pumpkin flavor without added sugars or spices.
- Powdered sugar: This dissolves easily and blends smoothly into your cream; adjust the sweetness to your liking.
- Salt: Just a pinch brings out the flavors and balances the sweetness.
- Vanilla extract: Adds a lovely warm aroma that complements pumpkin perfectly.
- Cinnamon or pumpkin pie spice: I prefer cinnamon for simplicity, but pumpkin pie spice adds more depth.
- Freshly grated nutmeg: Just a pinch adds a subtle nutty warmth.
- Cold brew coffee: Use your favorite brand or homemade cold brew for that smooth, rich coffee base.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
I love tweaking this Pumpkin Coconut Cream Cold Brew Recipe depending on my mood or which spices I have on hand. You can definitely make it your own!
- Vegan & Keto friendly: Skip the powdered sugar and add a sugar substitute like monk fruit or erythritol; it’s just as creamy and tasty in my experience.
- Extra spice kick: Tried adding a pinch of ground cloves and ginger once, and it gave the cream a warm, holiday vibe I adore.
- Sweetener swap: Using maple syrup or agave instead of powdered sugar adds a unique depth — I do this when I want a natural sweetener.
- Using oat milk creamer: If you don’t have coconut milk, mixing oat milk with a little coconut oil gives a similar creamy effect.
How to Make Pumpkin Coconut Cream Cold Brew Recipe
Step 1: Chill and Separate Your Coconut Milk
Start by placing your can of cold coconut milk in the fridge overnight. Once chilled, open the can gently—you’ll see the thick, creamy coconut meat has separated from the water. I usually pour out that liquid (you can save it for smoothies) and scoop only the solid cream into a mixing bowl. This step is key—getting that thick cream is what makes the cold brew topping so luscious and fluffy.
Step 2: Whip the Pumpkin Coconut Cream
Add your pumpkin puree, powdered sugar, pinch of salt, vanilla extract, cinnamon, and freshly grated nutmeg to the bowl with the coconut cream. Using an electric mixer, whip at medium speed until the mixture becomes fluffy and just slightly thickened—think soft peaks, not stiff. This only takes a few minutes, so watch closely! Taste it and feel free to adjust with more sugar or spices as you like. (I usually keep it subtle but you can really jazz it up.)
Step 3: Prepare Your Cold Brew Base
Fill a tall glass with ice and pour in your favorite cold brew coffee. If you like your coffee sweeter, this is when I add a splash of simple syrup or a drizzle of honey, stirring it in to blend smoothly. The cold brew is the base, so your cream topping can really shine.
Step 4: Assemble and Enjoy!
Top your iced cold brew generously with scoops of that whipped pumpkin coconut cream. You’ll see it float beautifully on top, creating a stunning layered drink. Finish it off by sprinkling a little extra cinnamon or pumpkin pie spice right on the cream—it’s such a simple touch but adds that final wow. Grab a straw and enjoy every creamy, spiced sip!
Pro Tips for Making Pumpkin Coconut Cream Cold Brew Recipe
- Chill Your Coconut Milk Well: I learned the hard way—without chilling, the cream won’t separate properly, which is crucial for that whipped texture.
- Use an Electric Mixer: Whipping by hand takes forever and won’t get your cream as light and fluffy—trust me, I tried!
- Adjust Spice to Taste: If you like bold flavors, don’t hesitate to add more cinnamon, nutmeg, or even a dash of allspice for a pumpkin pie twist.
- Serve Immediately: The cream tastes best fresh; if you let it sit too long, the texture shifts and the cream separates again.
How to Serve Pumpkin Coconut Cream Cold Brew Recipe
Garnishes
I like to dust a little extra cinnamon or pumpkin pie spice on top for that cozy aroma and pretty look. Sometimes, I even add a small sprinkle of toasted coconut flakes when I’m feeling fancy—it adds a fun textural surprise and amps up the coconut flavor.
Side Dishes
This cold brew pairs wonderfully with a slice of pumpkin bread or a warm cinnamon roll. I’ve also enjoyed it alongside granola parfaits or lightly spiced oatmeal for a cozy fall breakfast spread that feels indulgent yet wholesome.
Creative Ways to Present
For special occasions, I like to layer this drink in clear glasses to showcase the creamy top and dark coffee beneath—perfect for Instagram shots! Another fun trick is to serve it in small Mason jars with cute striped straws or even freeze the whipped pumpkin coconut cream into small dollops to top iced coffee floats.
Make Ahead and Storage
Storing Leftovers
You can keep the pumpkin coconut cream stored in an airtight container in the fridge for up to 3 days. Just give it a quick gentle whisk before serving again to bring back some fluffiness—though I do recommend making fresh if you want that perfect texture.
Freezing
I haven’t had luck freezing the whipped cream itself because it changes texture and becomes grainy, but you can freeze pumpkin puree in advance. Cold brew coffee freezes well too if you want to prep portions ahead of time.
Reheating
This recipe is best served cold, so reheating isn’t ideal. However, if you do want a warm version, I suggest warming the coffee separately and adding a dollop of the pumpkin coconut cream on top right before drinking—stir gently so the cream doesn’t melt away immediately.
FAQs
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Can I use regular cream instead of coconut cream?
Absolutely, if you’re not avoiding dairy, you can substitute whipped heavy cream for coconut cream. Just mix in the pumpkin puree and spices and whip as usual, though it won’t have the coconut flavor that makes this recipe special.
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How do I make my cold brew coffee at home for this recipe?
Making cold brew is simple: coarsely grind coffee beans and steep them in cold water for 12-24 hours in the fridge, then strain. You can make a big batch and keep it stored in the fridge for up to two weeks.
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Can I make this Pumpkin Coconut Cream ahead of time?
Yes! You can whip the pumpkin coconut cream and store it in an airtight container in the refrigerator for up to 3 days. Stir or re-whip gently before serving to refresh the texture.
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Is this recipe suitable for a vegan diet?
Definitely! It uses coconut milk and pumpkin puree with natural sweeteners. Just ensure your powdered sugar is vegan-friendly (some aren’t), and you’re set.
Final Thoughts
This Pumpkin Coconut Cream Cold Brew Recipe has truly become a seasonal favorite in my household—my family goes wild for it, and I love how it comes together so easily without any complicated steps. If you enjoy cozy, spiced flavors with a refreshing coffee twist, this recipe will definitely become one of your staples. Give it a try; I promise it’ll be like wrapping yourself in a warm, tasty hug with each sip. Plus, it’s a fantastic way to celebrate fall without heating up your kitchen or sacrificing that smooth coffee kick you crave.
PrintPumpkin Coconut Cream Cold Brew Recipe
A refreshing and creamy Pumpkin Coconut Cream Cold Brew that combines the rich flavors of pumpkin puree, warm spices, and coconut cream with smooth cold brew coffee. Perfect for a cozy yet cool beverage, this dairy-free drink is lightly sweetened and whipped to a fluffy consistency for an indulgent treat.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Beverage
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Ingredients
Cream Mixture
- 1 can cold coconut milk, or 1/2 cup coconut cream
- 2 tablespoons pumpkin puree
- 2 to 3 tablespoons powdered sugar, depending on your preference
- Pinch of salt
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon cinnamon, or pumpkin pie spice, plus more for sprinkling
- Pinch of freshly grated nutmeg
Drink
- 12 ounces cold brew coffee
- Ice cubes (as needed)
Instructions
- Prepare the Coconut Cream: Remove the can of cold coconut milk from the fridge and open it. The cream will have separated from the liquid. Discard the liquid and scoop the firm coconut cream into the bowl of an electric mixer. If using coconut cream, it doesn’t contain liquid so you can use it directly.
- Add Flavorings: Add the pumpkin puree, powdered sugar, pinch of salt, vanilla extract, nutmeg, and cinnamon (or pumpkin pie spice) to the coconut cream in the mixer bowl.
- Whip the Mixture: Beat the mixture on medium speed until it becomes softly whipped and slightly thickened. Taste and adjust the sweetness or spices according to your preference.
- Prepare the Coffee: Fill glasses with ice cubes and pour the cold brew coffee over the ice. Add syrup, honey, or sugar to the coffee if you want it sweeter, although this step is optional.
- Assemble and Serve: Spoon generous dollops of the pumpkin coconut cream over the iced coffee. Sprinkle with additional cinnamon for garnish and serve immediately.
Notes
- You can customize the spices to your liking by adding more nutmeg, allspice, or cloves.
- The pumpkin coconut cream can be stored in a sealed container in the refrigerator for a few days for convenience.
- Adjust the sweetness of both the cream and the coffee based on your taste.
- For a richer texture, use full-fat coconut milk or pure coconut cream.
- This recipe is naturally dairy-free and can be made vegan by ensuring the sugar used is vegan-friendly.
