Iced Coconut Latte
A smooth and refreshing iced coconut latte made with bold espresso, creamy coconut milk, and ice for the perfect tropical coffee treat. Lightly sweetened and topped with toasted coconut flakes, this chilled drink is creamy, energizing, and easy to make at home.
Ingredients
Scale
- 2 shots freshly brewed espresso (about 60 ml)
- 1 cup coconut milk, chilled (about 240 ml)
- 1 cup ice cubes
- 1 to 2 tablespoons maple syrup or simple syrup (about 15 to 30 ml), optional
- 1 teaspoon toasted coconut flakes, optional garnish
Instructions
- Brew 2 shots of espresso (about 60 ml) and allow it to cool slightly for a few minutes.
- If using sweetener, stir maple syrup or simple syrup into the warm espresso until fully dissolved.
- Fill a tall glass with 1 cup of ice cubes.
- Pour the espresso over the ice.
- Slowly add 1 cup chilled coconut milk over the espresso to create layered swirls.
- Gently stir if you prefer it fully blended.
- Sprinkle toasted coconut flakes on top if desired and serve immediately.
Notes
- Use strong espresso or bold coffee to prevent dilution from ice.
- Shake coconut milk well before using for a smooth texture.
- Adjust sweetness gradually to match your taste preference.
- For a frozen version, blend all ingredients with ice until smooth.
Find it online: https://tastyze.com/iced-coconut-latte/