Creamy Coconut Kona Cold Brew

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Making irresistible, original recipe foods with Aloha Spirit since 1950. Welcome to our ohana & mahalo for helping us spread Aloha Spirit.
Recipe Details

6c Filtered Water (cold or room temp)

2 Large Jars (64oz or bigger)

Long spoon or Stir

Paper Cone Coffee Filters

Chemex Coffee Maker or Pour Over Cone

Cocktail Shaker


Half & Half, Almond Milk, Oat Milk or your favorite milk variety

1 pack King’s Hawaiian Coconut Syrup, (made with 1c of water)

1.5c King’s Hawaiian Kona Whole Bean Coffee, ground coarse

Step 1
Grind your coffee. If you don’t have your own grinder, you might be able to ask your local coffee shop to grind it for you. Make sure the grind is on a “coarse” setting.
Step 2
Put ground coffee into jar. Pour water over coffee and give it a good stir to make sure all the grounds are covered in water. Put lid on jar and then put jar into the fridge.
Step 3
Let steep for 12-24 hours. The longer it steeps, the stronger the cold brew will be.
Step 4
Let’s strain the coffee. Set up your pour over and cone filter (attached to a large jar or pitcher). Pour your cold brew into the cone filter. At this time the coffee grounds should be left in the cone filter and your cold brew should be straining into the jar without any grounds.
Step 5
Pour 1 part coffee, 1 part cream and 1-2 oz of King’s Hawaiian Coconut Syrup into a cocktail shaker. Add ice and cover. Shake vigorously until mixed well, then pour contents into a glass and enjoy!


Coffee is for the individual. If you want more or less cream, or more or less coconut syrup, there are no rules. Make it how you like it! Also, the coconut syrup can solidify if under cooler temperatures. Be sure to stir the syrup, or even warm it up just a touch before adding it to your mixture to ensure no clumping or separation.

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