Pink Coconut Iced Latte Recipe
This vibrant Pink Coconut Iced Latte is the perfect summer drink! Made with creamy coconut milk, a splash of espresso, and a naturally pink hue from beet or pitaya powder, it’s both refreshing and Instagram-worthy. Ideal for those who love dairy-free, plant-based iced drinks that stand out with tropical flavor.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 serving
- Category: Beverage
- Method: Shaken
- Cuisine: Fusion
- Diet: Vegan
Ingredients
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1 cup coconut milk (chilled)
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1–2 shots of espresso or ½ cup strong brewed coffee (chilled)
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1 tsp beetroot powder or pink pitaya powder (for color)
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1–2 tsp maple syrup or sweetener of choice
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Ice cubes
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Optional: coconut flakes for garnish
Instructions
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Brew espresso or strong coffee and let it cool.
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In a shaker or jar, combine coconut milk, beet or pitaya powder, and sweetener.
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Shake or stir well until fully mixed and frothy.
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Fill a glass with ice cubes.
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Pour the pink coconut mixture over the ice.
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Slowly pour espresso over the top for a layered effect.
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Garnish with coconut flakes if desired and serve immediately.
Notes
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For a stronger coffee flavor, use two shots of espresso.
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Beet powder gives an earthy taste; pitaya is sweeter.
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Use a milk frother or blender for a creamier texture.
Nutrition
- Calories: 120
- Sugar: 7g
- Sodium: 60mg
Find it online: https://cookingwithjessica.com/pink-coconut-iced-latte-recipe/