If there’s a coffee treat that truly makes my mornings feel special, it’s a Pumpkin Coconut Cream Cold Brew. This drink takes the autumnal charm of pumpkin spice and gives it a luscious, tropical twist with coconut cream. Every sip is a dreamy swirl of velvety pumpkin, frothy coconut goodness, and smooth cold brew, designed to bring a smile to your face whether it’s fall or you’re just craving something cozy. If you’ve ever wished you could have a fancy coffee shop experience right in your kitchen, let me show you how delightfully easy and rewarding it is to make Pumpkin Coconut Cream Cold Brew at home.

Pumpkin Coconut Cream Cold Brew Recipe - Recipe Image

Ingredients You’ll Need

All you need is a handful of everyday ingredients, each one working its magic to create layers of flavor and the signature luscious texture of this drink. Let’s break down why each one matters—sometimes the simplest additions make all the difference!

Cold canned coconut milk or coconut cream: Full-fat is key for whipping up a thick, rich foam that sits beautifully atop the cold brew.
Pumpkin puree: Adds a subtle earthiness and that unmistakable mellow pumpkin flavor to the cream.
Powdered sugar: Dissolves quickly and sweetens the drink just the way you like it; try 2 tablespoons for lightly sweet, 3 for dessert vibes.
Pinch of salt: Elevates all the other flavors and keeps the cream from tasting flat.
Vanilla extract: Rounds out the flavor, adding classic richness and warmth to the mix.
Cinnamon or pumpkin pie spice: Brings the signature spiced notes and can be customized to your taste—use pumpkin pie spice for extra complexity.
Freshly grated nutmeg: A sprinkle of nutmeg brings cozy vibes and a gentle kick of spice—it makes all the difference!
Cold brew coffee: The star of the show—smooth, robust, and refreshing, perfect for pairing with the creamy foam.

How to Make Pumpkin Coconut Cream Cold Brew

Step 1: Prepare the Coconut Cream

Start by grabbing your can of cold coconut milk from the fridge. The magic here is that the cream will have separated from the liquid—exactly what you want! If you’re using coconut cream, there’s no liquid, so you’re already a step ahead. Open the can, discard (or save for another use) the watery part, and scoop the thick coconut cream into the bowl of your electric mixer. This rich base is what gives Pumpkin Coconut Cream Cold Brew its cloud-like topping.

Step 2: Mix in the Pumpkin and Spices

Add the pumpkin puree, powdered sugar, pinch of salt, vanilla extract, cinnamon (or pumpkin pie spice), and freshly grated nutmeg directly to your coconut cream in the mixer bowl. This combination doesn’t just scream autumn—instead, it whispers it seductively, with a tropical nudge from the coconut. All those spices blend into a perfectly creamy dream.

Step 3: Whip It Up

With all your ingredients in the bowl, beat on medium speed. You’re looking for the cream to become slightly thick and softly whipped, almost like softly whipped cream. This will take a couple of minutes, so don’t rush! Taste a little dollop—this is always my favorite part. Adjust the sweetness or spice if you like: add a touch more nutmeg for heat or powdered sugar for a sweeter sip. The whipped pumpkin coconut cream will be gently fragrant and enticing.

Step 4: Assemble Your Pumpkin Coconut Cream Cold Brew

Fill a glass with lots of ice, and pour your cold brew over it. If you prefer your coffee sweeter, now’s the time to stir in a syrup or a drizzle of honey. Then, pile on a few heaping spoonfuls of your homemade pumpkin coconut cream. Watch as it gracefully floats and swirls—it’s pure fall-in-a-glass! Finish with a dusting of cinnamon or pumpkin pie spice for extra flair before enjoying your Pumpkin Coconut Cream Cold Brew.

How to Serve Pumpkin Coconut Cream Cold Brew

Garnishes

To really elevate your drink, sprinkle a little bit of extra cinnamon, pumpkin pie spice, or even freshly grated nutmeg right on top of the cream. For a touch of café magic, try a few curls of toasted coconut or even a pinch of flaky sea salt. These simple garnishes make your Pumpkin Coconut Cream Cold Brew as Instagram-worthy as it is delicious.

Side Dishes

This drink pairs beautifully with a warm slice of pumpkin bread, a stack of tender scones, or even crunchy biscotti. Consider enjoying it alongside a savory breakfast like an herby omelet, as the creamy, sweet-spiced cold brew acts as the perfect counterpoint. However you serve it, Pumpkin Coconut Cream Cold Brew really shines as the star of any morning or snack spread.

Creative Ways to Present

Try serving your Pumpkin Coconut Cream Cold Brew in pretty glass jars or fancy coffee glasses for that café feel. Layer it over ice in clear glasses to show off the striking contrast between the dark cold brew and dreamy cream. For parties, pour mini versions into shooter glasses as a fun, chilly treat that’ll have friends marveling at your homemade barista prowess!

Make Ahead and Storage

Storing Leftovers

If you happen to have extra pumpkin coconut cream, it stores beautifully. Simply spoon it into a lidded container and keep it in the fridge for up to three days. The flavors meld and get even more delightful over time—just give it a quick whip or stir before using. This means you can enjoy Pumpkin Coconut Cream Cold Brew on a whim throughout the week!

Freezing

Freezing isn’t the best option for this whipped coconut cream, as the texture can change and become grainy, but if you find yourself with a big batch, you can freeze it in ice cube trays. When you’re ready for a treat, just thaw the cubes in the refrigerator and re-whip lightly before using on your cold brew.

Reheating

Because Pumpkin Coconut Cream Cold Brew is all about being served cold and frothy, there’s no need to reheat. If your coconut cream has firmed up too much in the fridge, let it sit at room temperature for a few minutes, then whisk or beat it to fluff it up. Pour fresh cold brew and assemble when you’re ready to sip!

FAQs

Can I use light coconut milk or coconut beverage instead of full-fat canned?

I really recommend sticking with full-fat canned coconut milk or coconut cream for this recipe, as it’s the only way to get that dreamy, fluffy texture that makes Pumpkin Coconut Cream Cold Brew so special. Lighter versions or boxed coconut beverages simply won’t whip up properly.

Is there a substitute for pumpkin puree?

If you’re in a pinch, you can try using sweet potato puree or butternut squash puree, which will give you a similar sweet, subtly earthy flavor. Still, nothing says autumn like classic pumpkin puree in your Pumpkin Coconut Cream Cold Brew!

Can I sweeten the cold brew, not just the cream?

Absolutely! Stir in honey, maple syrup, or your favorite coffee syrup to the cold brew before you add your whipped pumpkin coconut cream. This way, every sip of your Pumpkin Coconut Cream Cold Brew will be as sweet (or unsweetened) as you like.

How do I make cold brew at home?

You can easily make cold brew by combining coarsely ground coffee with cold filtered water at a 1:4 ratio. Let it steep in the fridge overnight or for 12-18 hours, then strain. Store the concentrate in the fridge and dilute with water (or milk) to taste whenever you want a Pumpkin Coconut Cream Cold Brew!

Can I make it vegan and gluten-free?

Yes! As written, this recipe is fully vegan and gluten-free. Just double-check your powdered sugar and vanilla for hidden additives if you’re sensitive. Enjoy your Pumpkin Coconut Cream Cold Brew knowing everyone at the table can indulge.

Final Thoughts

If you love both seasonal flavors and creamy, satisfying coffee, treat yourself to a homemade Pumpkin Coconut Cream Cold Brew. It’s so easy, so rich, and so full of cozy charm that you’ll wonder why you didn’t make it sooner. I promise—once you’ve had this, those coffee shop lines will be a thing of the past. Give it a try and bring some autumn joy to your daily coffee ritual!

Pumpkin Coconut Cream Cold Brew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 28 reviews

Author: Ezabella
Total Time: 10 minutes
Yield: 1 serving
Diet: Vegetarian

Print Recipe

Description

Pumpkin Coconut Cream Cold Brew is a delightful and creamy twist on traditional cold brew coffee, featuring a luscious pumpkin coconut cream topping that adds a touch of fall flavors to your refreshing coffee drink.

Ingredients

Pumpkin Coconut Cream:

1 can cold coconut milk, or ½ cup coconut cream
2 tablespoons pumpkin puree
2 to 3 tablespoons powdered sugar, depending on your preference
pinch of salt
¼ teaspoon vanilla extract
½ teaspoon cinnamon, or pumpkin pie spice, if you prefer, plus more for sprinkling
pinch of freshly grated nutmeg

Cold Brew Coffee:

12 ounces cold brew coffee

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Instructions

Prepare the Pumpkin Coconut Cream: Remove the can of coconut milk from the fridge, separate the cream from the liquid. Discard the liquid and scoop the firm coconut meat into the bowl of an electric mixer. Add in pumpkin puree, sugar, salt, vanilla extract, nutmeg, and cinnamon. Beat on medium speed until softly whipped.
Adjust the Flavor: Taste the cream and adjust the spice or sugar levels to your preference. Store in a sealed container in the fridge.
Assemble the Drink: Pour cold brew over ice. Add sweetener if desired. Top with a generous amount of pumpkin coconut cream. Sprinkle with cinnamon and enjoy!