Name: Toasted Coconut Shakerato
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 1/2 cups water; 1 1/2 cups sugar; 1 cup toasted shredded coconut; 1/2 teaspoon coconut extract; 12 ounces strong brewed coffee, slightly cooled*; 2 tablespoons toasted coconut syrup; Ice; Coconut milk (optional)

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This Italian-style, toasted coconut shakerato is the easiest way to make your very own toasted coconut ice coffee at home. This recipe was sponsored by The American Press. As always, all ideas, opinions and recipes are my own.

Toasted Coconut Shakerato | Iced Coffee recipe, coconut cold brew copycat | @simplywhisked

I still remember the first time I had coconut in my coffee. It was sometime during the 2008-2009 hockey season and we were living in Texas, and I went through the DD drive through with our temporary roommate. She suggested the coconut flavor in my coffee, and I surprisingly agreed. Little did I know, it would become my new favorite. And, the stars would align so I could create this beautiful recipe for you.

Years past, and as it became less of a novelty, I stopped seeking out the coconut in my coffee until Starbucks decided to throw their coconut cold brew in my face this summer. How could I not try it? Especially since it was completely dairy free, and they took it to a whole new level by using toasted coconut. Toasted. It was unbelievable.

The thing is, I’m not that big of a fan of spending four bucks on a not-even-that-big cup of coffee – even if it’s that good.

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Enter the American press – it’s like a French press, but it has a nice, reuasble pod that makes cleaning it so easy – and Giada. Weird combo, I know, but when I told my mom about the new coffee maker I was getting, she told me about a video she had watched about an Italian-style iced coffee called a shakerato. Of course, she says it was cooler than I ever could, but you get the idea. My mind was blown. I couldn’t believe that I could actually make iced coffee without making cold brew or using day old, refrigerated coffee, which is what I was doing up until now.

On top of all this, I had a bag of toasted coconut left from a different recipe that was dying to be used. So it was pretty much decided that I would make a toasted coconut shakerato, and it was amazing. The syrup was pretty simple to make. It’s just a basic simple syrup with coconut extract and toasted coconut flakes added to it. I let it steep like a tea, and then I strained the golden syrup into a jar for storage. This recipe makes enough syrup for about 40 individual toasted coconut shakerato drinks.

If you can’t find toasted coconut flakes, spread a heaping cup of coconut flakes on a cookie sheet and bake at 325˚F for about 5 – 10 minutes, or until you get the color you want.

To make the coffee, I used my new American press, and I followed the directions in the package for pre-infusion. I pre-infused the coffee for about 3 – 5 minutes (I didn’t actually use a timer, but each time was somewhere in that range). Then, I finished the brewing process before using the coffee in my shakerato. By the time it was completely brewed, the coffee had cooled enough to keep the ice from instantly melting. I love that this coffee maker gives me the amount of control I need to get just the right brew for this recipe. Be sure to visit the company’s website to learn more about the coffee maker itself.

Top your coffee with some coconut milk, preferably the creamier canned kind, but you can use a lighter version or a half-and-half if you want, too.

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