Pink Coconut Iced Latte Recipe

There's something magical about sipping a pastel-pink drink that tastes as dreamy as it looks. This Pink Coconut Iced Latte is a refreshing, creamy, lightly sweet beverage that feels like a tropical escape in a glass — perfect for summer mornings or an afternoon pick-me-up.

I first whipped up this drink on a whim, trying to replicate a pricey café version I had while vacationing in Maui. With just a few easy-to-find ingredients and five minutes of prep, this Instagram-worthy latte became a permanent addition to my rotation.

Not only is it visually stunning, but it's also dairy-free, customizable, and surprisingly simple to make. Let’s dive into why this gorgeous latte is about to become your new obsession.

Why You’ll Love This Pink Coconut Iced Latte

Get ready to fall in love with a latte that’s as beautiful as it is delicious. This Pink Coconut Iced Latte checks all the boxes for style, flavor, and simplicity.

It’s quick and easy. You only need about 5 minutes and a handful of ingredients to pull this together. There’s no espresso machine required — just your favorite brewed coffee or cold brew.

Naturally dairy-free. Thanks to creamy coconut milk, this latte is perfect for those avoiding dairy. The coconut flavor also enhances the tropical feel of the drink.

Gorgeous and Instagrammable. That soft pink hue isn’t just pretty — it turns heads. Whether you’re serving it to guests or treating yourself, it feels like a little luxury in a glass.

Customizable to your taste. You can play with the sweetness, strength of the coffee, or even add different flavored syrups. Whether you like it light and sweet or bold and creamy, there’s room to make it yours.

Once you try it, you’ll want to keep a jar of pink syrup in your fridge at all times.

Ingredients Notes

The magic of this latte lies in the balance of vibrant color, rich coconut creaminess, and smooth coffee. Each ingredient plays an essential role in creating that luscious final drink.

Coconut milk is the creamy base that gives the latte its rich body. Full-fat canned coconut milk will provide the best texture and a pronounced coconut flavor. You can use carton coconut milk too, but it’ll be lighter and less creamy.

Brewed coffee or cold brew brings depth and balance to the drink. I like to use cold brew concentrate for an extra bold flavor, but you can easily substitute with strong, chilled coffee if that’s what you have on hand.

Beet juice or pitaya powder provides the natural pink hue. Beet juice offers a subtly earthy tone that pairs surprisingly well with coffee, while pitaya (dragon fruit) powder gives a vibrant hot-pink punch. A small amount goes a long way.

Sweetener is totally optional but recommended. Maple syrup adds a touch of warmth, while simple syrup or agave keeps the flavor neutral. Adjust to taste — start with 1–2 teaspoons and increase if needed.

Ice and a tall glass are the final essentials. The ice keeps it chilled and the glass showcases those beautiful swirling layers of coffee and coconut milk.

You won’t need much equipment — just a mason jar or shaker to mix the milk and pink color, a spoon for layering, and your favorite tall glass to serve.

How To Make This Pink Coconut Iced Latte

Creating this dreamy drink is easier than it looks. With a few quick steps, you’ll be sipping your new favorite latte in no time.

Start by brewing a strong cup of coffee or prepping your cold brew. If using hot coffee, let it chill for at least 15–20 minutes in the fridge. You want it nice and cold so it doesn’t melt the ice too quickly.

Next, in a mason jar or small bowl, combine the coconut milk, pink coloring (beet juice or pitaya powder), and sweetener of choice. Stir or shake vigorously until fully combined and silky. The color should be a soft pink or bright magenta, depending on your chosen tint.

Fill your glass with ice, then pour in the pink coconut milk mixture. Leave a little room at the top for the coffee layer.

Now comes the fun part: slowly pour your cold coffee over the back of a spoon held just above the milk. This helps the coffee float on top, creating a gorgeous ombre effect.

Give it a gentle swirl if you’d like a marble effect, or sip as-is and stir as you drink. Either way, it’s a refreshing treat.

From start to finish, this latte takes no more than 5 minutes to assemble — and even less time to fall in love with.

Storage Options

This drink is best served fresh, but if you want to prep ahead, you absolutely can.

You can make the pink coconut milk mixture in advance and store it in the fridge for up to 3 days. Just give it a good shake or stir before using, as natural separation may occur.

Brewed coffee or cold brew concentrate can be kept chilled for up to a week, making it easy to whip up a latte anytime.

Avoid storing a fully assembled latte with ice, as it will dilute the flavor. Instead, keep the components separate and combine them just before serving.

To re-chill coffee quickly, pour it over a few ice cubes, then strain — this way your drink stays bold and full-flavored.

Variations and Substitutions

One of the best parts about this recipe is how flexible it is. You can swap ingredients, adjust flavors, and even give it a seasonal twist.

Use oat or almond milk if you’re not a fan of coconut. You’ll lose the tropical richness, but still get a creamy, satisfying drink.

Add vanilla or rose syrup to elevate the floral notes and make it feel even more luxurious. Just a splash adds incredible depth.

Make it decaf by using decaffeinated cold brew or chicory-based coffee alternatives. That way, you can sip on one any time of day.

Turn it into a frappe by blending all ingredients with ice. The result? A pink coconut coffee slushie that’s perfect for hot days.

Add espresso for a stronger caffeine kick. Just sub in one or two shots of espresso in place of the coffee and pour it gently over the milk.

Feel free to experiment — that’s how this recipe was born in the first place! Whether you tweak the flavors or switch up the colors, there’s no wrong way to enjoy it.

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