Description
A vibrant and refreshing Pink Coconut Iced Latte made with coconut milk, pitaya powder, and a touch of sweetness. Perfect for a hot day or a special treat!
Ingredients
Scale
- 1 cup strong brewed coffee, cooled (or 2 shots of espresso)
- 1 cup coconut milk (full-fat recommended for creaminess)
- 2 tablespoons coconut cream, chilled (scoop from the top of a refrigerated can of coconut milk)
- 2 tablespoons pink pitaya powder (dragon fruit powder)
- 1–2 tablespoons maple syrup or agave nectar (adjust to taste)
- 1/4 teaspoon vanilla extract
- Ice cubes
- Optional: Toasted coconut flakes, edible glitter, or dried rose petals for garnish
Instructions
- In a small bowl, whisk together the coconut milk and pink pitaya powder until completely smooth. Make sure there are no clumps of powder remaining. The mixture should turn a lovely shade of pink. If you want a more intense pink color, add a little more pitaya powder, a teaspoon at a time, until you reach your desired shade.
- Now, stir in the maple syrup (or agave nectar) and vanilla extract. Start with 1 tablespoon of sweetener and taste. Add more, a teaspoon at a time, until you reach your desired level of sweetness. The vanilla extract enhances the overall flavor and adds a touch of warmth.
- For the best results, cover the bowl and refrigerate the pink coconut mixture for at least 30 minutes. This allows the flavors to meld together and the mixture to thicken slightly, creating a richer and more satisfying latte. If you’re short on time, you can skip this step, but chilling really does make a difference!
- Grab a tall glass and fill it with ice cubes. The amount of ice you use will depend on how cold you like your latte. I usually fill the glass about two-thirds full.
- Gently pour the cooled coffee (or espresso) over the ice. Leave some room at the top of the glass for the pink coconut mixture and coconut cream.
- Slowly pour the prepared pink coconut mixture over the coffee. You can adjust the amount of pink coconut mixture to your preference. If you want a stronger coffee flavor, use less of the mixture. If you want a creamier and more coconutty latte, use more.
- Gently spoon the chilled coconut cream over the top of the latte. The coconut cream will create a beautiful layer of richness and add a luxurious touch to your drink.
- If you’re feeling fancy, garnish your latte with toasted coconut flakes, edible glitter, or dried rose petals. This is a great way to add a touch of visual appeal and make your latte even more special.
- Finally, gently stir the latte to combine all the ingredients. Take a sip and enjoy your delicious and beautiful Pink Coconut Iced Latte!
Notes
- Experiment with almond milk, oat milk, or soy milk.
- Add cinnamon, nutmeg, cardamom, or flavored syrups.
- Use maple syrup or agave nectar.
- Use stevia or erythritol.
- Add a shot of rum (for adults only!).
- Heat the coconut milk mixture and pour over hot coffee.
- Try chocolate shavings, chopped nuts, or chocolate syrup.
- Double or triple the recipe.
- Store leftover pink coconut mixture in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 0 minutes