Pink Coconut Iced Latte Recipe

Why You’ll Love This Recipe

This Pink Coconut Iced Latte is a fun and Instagram-worthy beverage that brings together the smoothness of coconut milk, the boldness of espresso, and the vibrant color of pink pitaya or beetroot powder. It’s not only visually appealing but also dairy-free, making it a great option for those following a gluten-free or plant-based diet. The combination of sweet and earthy flavors creates a balanced and refreshing drink that’s perfect for any time of day.

Ingredients

• 1 cup coconut milk (chilled)
• 1 shot of espresso or ¼ cup strong brewed coffee
• 1-2 teaspoons maple syrup or sweetener of choice
• ¼ tsp beetroot powder or pink pitaya powder (for color)
• Ice cubes
• Optional: ¼ teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the Pink Paste: In a small bowl or glass, mix the beetroot powder or pink pitaya powder with a tablespoon of coconut milk to form a smooth paste. This will give your latte that gorgeous pink color.
2. Prepare the Ice: In a separate glass, add a handful of ice cubes.
3. Combine Coconut Milk and Sweetener: Pour the remaining coconut milk into the glass with ice, then stir in the maple syrup or your chosen sweetener. Stir gently to combine.
4. Add the Pink Paste: Pour the pink paste (beetroot or pink pitaya mixture) into the glass with the coconut milk and ice. Stir gently to create a beautiful marble effect, or leave it layered for a more dramatic presentation.
5. Add Espresso: Slowly pour the shot of espresso or brewed coffee on top of the mixture. You can stir it all together or leave the espresso layered for a visually striking look.
6. Serve: Serve immediately and enjoy this colorful, refreshing drink!

Servings and Timing

• Servings: 1 serving
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes

Variations

• Different Sweeteners: Feel free to swap maple syrup with agave, honey, or any other sweetener you prefer. You can also skip the sweetener entirely if you want a less sweet version.
• Make it Frothy: For a frothy texture, blend the coconut milk before adding it to the glass to create a creamy, airy consistency.
• Cold Brew Option: Instead of espresso, use cold brew coffee for a smoother and less intense coffee flavor.
• Coconut Milk Alternatives: If you’re not a fan of coconut milk, you can substitute it with almond milk, oat milk, or any other plant-based milk of your choice.
• Extra Flavor: Add a ¼ teaspoon of vanilla extract for an added depth of flavor.

Storage/Reheating

• Storage: This drink is best served immediately. The coconut milk and ice may separate if left to sit for too long, but you can stir it again before drinking.
• Freezing Option: You can make an iced version of this drink by freezing the coconut milk into ice cubes and blending them with the coffee and sweetener for a creamy iced coffee slush.

FAQs

1. Can I make this latte without the pink powder?

Yes! If you prefer a plain coconut iced latte, you can skip the beetroot or pitaya powder. The drink will still be delicious but without the vibrant pink color.

2. Can I use instant coffee instead of espresso?

Yes, you can substitute espresso with instant coffee  if you prefer a milder coffee flavor.

3. Can I make this drink sweeter?

Absolutely! Adjust the sweetness by adding more maple syrup, honey, or your preferred sweetener to taste.

4. Is this recipe vegan?

Yes, the Pink Coconut Iced Latte is completely vegan as long as you use a plant-based sweetener like maple syrup.

5. Can I use regular milk instead of coconut milk?

Yes, you can substitute coconut milk with any milk of your choice, but the flavor and texture will be different.

6. How can I make this latte more frothy?

To add frothiness, simply blend the coconut milk with a bit of sweetener before adding it to the glass. This will create a creamy, frothy texture.

7. Can I make a larger batch of this iced latte?

Yes, you can easily scale this recipe to make multiple servings. Just adjust the ingredient quantities accordingly.

8. Is beetroot powder necessary for this recipe?

No, beetroot powder is optional and only used for color and a slight earthy flavor. If you don’t have it, you can use pink pitaya powder or skip it altogether.

9. Can I use other fruit powders?

Yes, if you don’t have beetroot or pink pitaya powder, you can experiment with other fruit powders like acai or raspberry powder to achieve different flavors and colors.

10. Can I make this in advance?

This drink is best enjoyed immediately, but you can prepare the coconut milk-pink paste mixture ahead of time and store it in the refrigerator for up to 2 days. Just add the ice, espresso, and sweetener when you’re ready to serve.

Conclusion

The Pink Coconut Iced Latte is a refreshing, visually stunning beverage that’s perfect for summer days, afternoon breaks, or whenever you want a tropical pick-me-up. With its smooth coconut milk base, earthy beetroot or fruity pitaya powder, and bold espresso, this drink offers a delicious balance of flavors and a fun burst of color. It’s easy to make, completely customizable, and guaranteed to brighten your day!

Pink Coconut Iced Latte Recipe

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

The Pink Coconut Iced Latte is a vibrant, tropical drink combining creamy coconut milk, bold espresso, and a touch of beetroot or pink pitaya powder for a visually stunning and refreshing beverage.

• Author: Amy
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: 1 serving
• Category: Drink
• Method: Blending
• Cuisine: Tropical
• Diet: Vegan

Ingredients

1 cup coconut milk (chilled)

1 shot of espresso or ¼ cup strong brewed coffee

1–2 teaspoons maple syrup or sweetener of choice

¼ tsp beetroot powder or pink pitaya powder (for color)

Ice cubes

Optional: ¼ teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

1. In a small bowl or glass, mix the beetroot powder or pink pitaya powder with a tablespoon of coconut milk to form a smooth paste. This will give your latte that gorgeous pink color.
2. In a separate glass, add a handful of ice cubes.
3. Pour the remaining coconut milk into the glass with ice, then stir in the maple syrup or your chosen sweetener. Stir gently to combine.
4. Pour the pink paste (beetroot or pink pitaya mixture) into the glass with the coconut milk and ice. Stir gently to create a beautiful marble effect, or leave it layered for a more dramatic presentation.
5. Slowly pour the shot of espresso or brewed coffee on top of the mixture. You can stir it all together or leave the espresso layered for a visually striking look.
6. Serve immediately and enjoy this colorful, refreshing drink!

Notes

This drink is best served immediately. The coconut milk and ice may separate if left to sit for too long, but you can stir it again before drinking.

You can freeze the coconut milk into ice cubes and blend them with the coffee and sweetener for a creamy iced coffee slush.

If you prefer a plain coconut iced latte, you can skip the beetroot or pink pitaya powder. The drink will still be delicious but without the vibrant pink color.

Feel free to adjust the sweetness by adding more maple syrup, honey, or your preferred sweetener to taste.

Nutrition

• Serving Size: 1 serving
• Calories: 120
• Sugar: 12g
• Sodium: 45mg
• Fat: 7g
• Saturated Fat: 7g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 0mg