Pink Coconut Iced Latte
Tired of your boring old coffee? I get it. Sometimes you want something that looks as good as it tastes, without dropping seven bucks at a coffee shop.
This Pink Coconut Iced Latte is the answer. It’s creamy, just sweet enough, and that color is all-natural.
You don’t need to be a barista to make this. I’ll show you how to whip up this pretty drink in your own kitchen in just a few minutes.
Your Easy Pink Coconut Iced Latte
This drink is perfect for a slow morning, an afternoon treat, or whenever you need a little color in your day. It’s way simpler than it looks.
What You’ll Need
Gathering your ingredients first makes everything go smoother. It’s a habit I picked up in busy kitchens, and it saves a lot of headaches.
- For the Espresso:
- 2 shots of espresso, freshly brewed (or 1/2 cup of very strong coffee)
- For the Pink Coconut Milk:
- 1 cup unsweetened coconut milk (the kind in a carton, not a can)
- 1-2 tablespoons maple syrup or your favorite sweetener
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon beetroot powder (for color)
- To Finish:
- Lots of ice
Tools For The Job
You don’t need any fancy gear for this recipe.
- Espresso machine or a way to make strong coffee (like an AeroPress or Moka pot)
- A small bowl or whisk
- A tall glass for serving
- Measuring cups and spoons
How to Make Your Pink Latte
This is the fun part. It comes together in just a few steps.
Step 1: First, make your pink milk. In a small bowl, add the coconut milk, maple syrup, vanilla extract, and beetroot powder.
Step 2: Whisk everything together until the beetroot powder is fully dissolved and there are no clumps. You want a smooth, evenly colored pink milk.
Step 3: Brew your espresso or strong coffee. You want it to be hot so it contrasts with the cold milk.
Step 4: Fill your tall glass to the top with ice. Seriously, don’t be shy with the ice.
Step 5: Pour the pink coconut milk over the ice, filling the glass about three-quarters full.
Step 6: Slowly pour the hot espresso over the top. It will create a beautiful layered look as it cascades through the pink milk. Give it a gentle stir before you drink.
Pro Tips From My Kitchen
After making thousands of drinks, I’ve learned a few things. These little details make a big difference.
- No Clumps Allowed: Beetroot powder can be clumpy. To get a super smooth milk, mix the powder with a tiny bit of warm water to make a paste first. Then, add that paste to your milk and whisk.
- Get The Layers: To get that coffee shop layered effect, pour the espresso very slowly over the back of a spoon that’s just above the milk. This helps the coffee sit on top instead of mixing in right away.
- Color Control: The pink color comes from the beetroot powder. Start with a small amount, like 1/4 teaspoon, and add more until you get the shade you like. A little goes a long way.
Substitutions and Variations
Don’t have something? No problem. Cooking is all about making things work for you.
| Ingredient | Easy Swap | Notes |
|---|---|---|
| Coconut Milk | Almond or Oat Milk | Changes flavor slightly |
| Maple Syrup | Agave, Honey, Stevia | Adjust to your taste |
| Beetroot Powder | Pitaya (Dragon Fruit) Powder | Gives a vibrant magenta |
| Espresso | Matcha or Chai | For a coffee-free version |
Fun Twists to Try
- Add Spice: A tiny pinch of cardamom or cinnamon in the pink milk adds a nice warmth.
- Make it Foamy: Use a milk frother on your pink coconut milk to create a cold foam to spoon on top.
- Garnish it: Top with some toasted coconut flakes for a little crunch and extra coconut flavor.
Make-Ahead and Storage
You can prep parts of this drink to make your mornings even faster.
Make-Ahead Tips
You can mix up a batch of the pink coconut milk and keep it in a sealed jar in the fridge. It will stay good for up to 3 days.
When you’re ready for your latte, just give the jar a good shake, pour it over ice, and add your fresh espresso.
Storing Leftovers
This drink is best made fresh and enjoyed right away. The ice will melt and water it down if it sits for too long.
If you have leftover pink milk, just follow the storage tip above. Don’t store the fully assembled drink.
Nutrition and Dietary Swaps
Here’s a quick look at what you’re drinking. These numbers are just estimates, of course.
| Nutrition Facts | Amount (Approx.) |
|---|---|
| Calories | 150 kcal |
| Sugar | 12g |
| Fat | 8g |
| Caffeine | 120mg |
Swaps for Different Diets
This drink is easy to adjust for your needs.
| Diet | How to Adjust |
|---|---|
| Vegan | Already is! (if using maple/agave) |
| Keto/Low-Carb | Use a sugar-free sweetener |
| Paleo | Use maple syrup or honey |
| Caffeine-Free | Use decaf espresso |
FAQs
Here are some questions I get asked a lot.
Q1. Will my latte taste like beets?
Ans: Not if you use the right amount! A half teaspoon of beetroot powder gives you great color with no earthy taste. If you’re worried, start with less.
Q2. I don’t have an espresso machine. What can I do?
Ans: No worries. Just brew some extra-strong coffee using a French press, AeroPress, or even instant espresso powder. You want about a half cup of concentrated coffee.
Q3. Can I make this a hot latte?
Ans: Yes, absolutely. Just gently heat the pink milk on the stove until warm (don’t boil it). Then pour it into a mug and add the hot espresso.
Wrapping Up
See? A beautiful, tasty iced latte is totally doable at home. You get to control the sweetness, the ingredients, and you save some money.
Go give it a try. I think you’ll be surprised how easy it is to make something this special for yourself.
Let me know how it turns out in the comments below. I’d love to hear if you tried any fun variations
