Chocolate Coconut Stout Float

By Christine Burns Rudalevige

Feature Image by Derek Bissonnette | Styled by Catrine Kelty

As the number of Maine-made stouts has proliferated, so has the potential for pairing them with ice creams that complement their underlying tones. Chocolate chip with a chocolate stout? Sure. Burnt caramel with a coffee stout? You bet. Our combination features Chocolate Coconut stout, a collaboration made by Lone Pine Brewing and Holy Donut, paired with Gelato Fiasco’s Toasted Coconut Gelato.

Print Recipe

Makes

floats

Ingredients

1 12-ounce can Lone Pine Brewing Holy Donut Chocolate Coconut stout, cold
1 pint Gelato Fiasco Toasted Coconut Gelato straight from the freezer

Instructions

Divide the beer evenly between 2 beer mugs. In each mug, gently place a generous scoop of gelato on top of the beer. Serve immediately with a sundae spoon and a straw.

About the author

Christine Burns Rudalevige

Christine is a former Editor-in-Chief of edible MAINE. She has lived in many places, including Connecticut, Maine, Massachusetts, New Jersey, Pennsylvania, England and France. But her professional world has consistently been grounded in just two: in journalism and in the kitchen. Throughout her 30-year writing career, she’s covered sports, politics, business and technology. But for the past 10 years after completing culinary school, she’s focused on food. Her words and recipes about eating locally and sustainably have appeared in publications from The Portland Press Herald to Fine Cooking. Her award-winning cookbook Green Plate Special was published in 2017. When she’s not laboring over a cutting board or a keyboard, she’s learning from her two semi-adult children, a community of food-minded friends, hundreds of productive Maine farmers, thousands of innovative chefs near and far, and her 30,000 honeybees.