Pink Coconut Iced Latte Recipe
This Pink Coconut Iced Latte is a dreamy, tropical-inspired drink combining creamy coconut milk with a hint of espresso and a naturally pink hue from beetroot or pitaya. It’s dairy-free, vegan-friendly, and refreshingly cool – perfect for summer mornings or an energizing afternoon treat. Keyword-rich and social media-ready, this aesthetic latte is both healthy and Instagram-worthy.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 serving
- Category: Beverages, Iced Drinks, Lattes
- Method: No-cook, Layered Drink
- Cuisine: Fusion / Tropical
- Diet: Gluten Free
Ingredients
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1 shot espresso (or 1/4 cup strong brewed coffee, chilled)
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1/2 cup coconut milk (full-fat or light, your preference)
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1/2 cup ice cubes
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1–2 tsp maple syrup or sweetener of choice (optional)
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1/4 tsp beetroot powder or pink pitaya powder (for natural coloring)
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1/4 tsp vanilla extract (optional)
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Pinch of sea salt (optional, to balance flavors)
Instructions
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In a glass, mix beetroot or pitaya powder with coconut milk until smooth and evenly pink.
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Add maple syrup, vanilla extract, and a pinch of sea salt (if using), then stir well.
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Fill a serving glass with ice.
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Pour the pink coconut milk over the ice.
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Slowly pour the espresso or cold brew over the pink milk to create a layered effect.
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Stir before drinking and enjoy immediately!
Notes
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You can substitute the espresso with cold brew or skip it entirely for a caffeine-free version.
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Adjust the sweetness to taste.
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Shake everything together for a fully blended latte if you prefer not to layer.
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For a frothy top, blend coconut milk before mixing.
Nutrition
- Serving Size: 1 glass (approx. 12 oz)
- Calories: 90–120 (depends on milk and sweetener)
- Sugar: 4g
- Sodium: 45mg
Find it online: https://avarecipes.com/pink-coconut-iced-latte-recipe/