Coconut Dr Pepper Recipe
A homemade coconut Dr Pepper made with Torani coconut syrup and a heavy cream float -- the 3-minute copycat of Dr Pepper Creamy Coconut that works year-round, not just during the limited seasonal run.
Servings 1 glass
Calories 255kcal
Cost $1
Equipment
- 1 Tall glass (16 oz)
- 1 Spoon (for cream float)
Ingredients
For the Drink
- 12 oz Dr Pepper ice-cold from fridge
- 1 tbsp Torani Coconut Syrup or Monin -- see notes for substitutes
- 2 tbsp heavy whipping cream room temperature pours better
- 1 cup ice pebble ice preferred
Optional Garnish
- 1 lime wedge
- 1 tsp toasted coconut flakes
Instructions
Prepare the Glass
- Fill a tall 16 oz glass with ice all the way to the top. More ice means the drink stays cold and fizzy longer.
- Pour 1 tablespoon of Torani Coconut Syrup over the ice. Stir once briefly to coat the ice.
Build the Drink
- Slowly pour the Dr Pepper down the inner wall of the glass -- not straight into the center. Leave about 1 inch of headspace at the top to prevent overflow.
- Hold a spoon just above the surface of the soda. Pour the heavy cream slowly over the back of the spoon so it settles on top as a float without mixing in.
- You should see three layers: dark soda in the glass, a white cream float on top. Do not stir -- the layers are intentional and keep the drink fizzy.
Finish and Serve
- Optional: add a lime wedge to the rim and a small pinch of toasted coconut flakes on the cream surface for a finished look.
- Drink within 20 minutes. After that the cream fully incorporates and the carbonation fades -- it still tastes good, just less layered.
Notes
Coconut cream substitute: bring canned coconut cream to room temperature for 20 minutes before using -- cold cream clumps in cold soda.
Dairy-free: skip heavy cream and use a thin layer of pourable canned coconut milk floated on top. Increase syrup by 1/2 tsp to compensate.
Batch version: mix syrup into a pitcher, then pour over ice per glass and add cream individually -- never batch the cream.
Dairy-free: skip heavy cream and use a thin layer of pourable canned coconut milk floated on top. Increase syrup by 1/2 tsp to compensate.
Batch version: mix syrup into a pitcher, then pour over ice per glass and add cream individually -- never batch the cream.
