There's something irresistibly dreamy about sipping on a pink coconut iced latte on a sunny afternoon. With its creamy layers, delicate coconut flavor, and soft rosy hue, it’s as refreshing to look at as it is to drink.

This recipe came about during a weekend experiment with leftover canned coconut milk and beet juice. I was aiming for something that felt both tropical and elegant—and this latte totally delivers. It’s become a go-to pick-me-up that feels like a mini vacation in a glass.

Let’s dive into what makes this pink drink so special.

Why You'll Love This Pink Coconut Iced Latte

Get ready to meet your new favorite iced drink. This pink coconut latte doesn’t just taste amazing—it’s the perfect mix of fun, easy, and Instagram-worthy.

First off, it’s shockingly simple to make. With just a few ingredients and minimal prep, this latte is ready in five minutes flat. There’s no brewing drama here—just shake, pour, and enjoy.

It's also a great choice for those avoiding dairy. The full-fat coconut milk gives it that creamy mouthfeel you’d expect from a café-style drink, without any milk or cream. Totally vegan and dairy-free.

This latte is budget-friendly, too. Instead of spending $6 at your local coffee shop, you can whip this up at home for a fraction of the cost, and you probably already have most of the ingredients.

And don’t overlook the visual appeal. That delicate pink hue layered with espresso and coconut cream looks like a sunrise in a glass—perfect for brunch, guests, or a little afternoon indulgence.

Whether you’re looking for something new to serve at a baby shower or just want to brighten your weekday routine, this drink is a quick win.

Ingredients Notes

What makes this pink coconut iced latte really shine is the way each ingredient plays a specific role in flavor, color, and texture. You don’t need anything fancy, but a few thoughtful choices go a long way.

The heart of this drink is the full-fat coconut milk. It brings richness and body, giving the latte that satisfying creaminess you'd expect from a milk-based drink. Make sure to shake the can well before opening, or stir the contents to combine the cream and water evenly.

For color and subtle earthy sweetness, we use beet juice. Don’t worry—this latte won’t taste like salad. Just a splash of beet juice is enough to tint the coconut milk with that perfect blush pink. If you don’t have beet juice, a bit of dragon fruit powder or pink pitaya puree also works well.

The coffee element comes from espresso or very strong brewed coffee. This adds the necessary bitterness and depth to balance the sweet and creamy coconut. Ideally, use chilled espresso to avoid melting too much of the ice.

To sweeten things up, a touch of maple syrup or simple syrup works beautifully. It rounds out the flavor without being overpowering. You can adjust the amount based on your preference, or leave it out entirely if you prefer your drinks less sweet.

A clear glass and a milk frother or small whisk help create that lovely layered look and creamy top. While not essential, a hand frother will give the coconut milk a slight foam that looks beautiful and tastes even better.

How To Make This Pink Coconut Iced Latte

Making a pink coconut iced latte at home is easier than you think, and honestly, more satisfying than waiting in a drive-thru. The key is layering the components so the colors and flavors shine through.

Start by combining the coconut milk, beet juice, and sweetener in a small jar or milk frother. Shake vigorously or whisk until fully blended and slightly frothy. This is where the pink magic happens, so don’t skip the mixing step.

Next, fill a tall glass with plenty of ice. You want the ice to chill the drink and help support the layers. The more ice, the better the separation between the pink milk and the espresso.

Slowly pour the pink coconut mixture over the ice, filling the glass about three-quarters of the way. The coconut milk will chill instantly and settle with a pretty, opaque finish.

Now carefully add the chilled espresso. Pour it over the back of a spoon if you want a more distinct layering effect. The darker espresso will float above the pink base, creating that signature gradient.

Give it a gentle swirl with a straw if desired, or leave it layered for maximum aesthetic. Snap a photo, take a sip, and enjoy.

This whole process takes less than five minutes. From start to finish, it’s an easy and beautiful drink you’ll want to make again and again.

Storage Options

While this latte is best enjoyed fresh, you can prep the components ahead of time to make things even quicker.

The pink coconut milk base can be made in advance and stored in an airtight container in the fridge for up to three days. Just give it a good shake before using, as the ingredients may separate.

Espresso or strong coffee can also be brewed and chilled ahead of time. Store it in the fridge in a sealed jar or bottle for up to four days without any flavor loss.

If you want to batch prep, keep both the pink milk and espresso separate until you're ready to serve. This keeps the layers fresh and prevents the ice from diluting the drink too early.

To reheat (if serving warm, which is a lovely winter twist), warm the pink coconut mixture gently in a saucepan or microwave-safe mug, then add hot espresso on top and stir.

Variations and Substitutions

One of the best parts of this pink coconut iced latte is how easily you can tweak it based on what you have on hand or what flavors you love most.

For a decaf version, simply use decaffeinated espresso or strong decaf coffee. You’ll still get all the flavor and charm without the caffeine jolt—great for late afternoons or serving to kids.

To switch up the flavor, try adding a drop or two of vanilla or almond extract to the coconut milk. This gives the drink a warm, bakery-style flavor that pairs beautifully with the coconut and espresso.

If you don’t have beet juice, you can use dragon fruit powder or even a dash of cranberry juice to get that signature pink hue. The taste will vary slightly, but the color payoff is still gorgeous.

Want to turn it into a blended drink? Toss the coconut milk, beet juice, espresso, and ice into a blender and pulse until smooth. It turns into a frosty, creamy treat that’s perfect for hot days.

You can even turn this into a mocktail-style refresher by replacing the espresso with sparkling water. It becomes more of a pink coconut soda—fun, fizzy, and caffeine-free.

Feel free to experiment. That’s half the fun of making drinks at home—you can tailor every glass exactly to your taste.