There's something so dreamy about sipping a Pink Coconut Iced Latte on a warm afternoon. With its blushing hue, creamy coconut undertones, and refreshing chill, it feels like a vacation in a glass.

I discovered this beauty while experimenting with ways to use leftover canned coconut milk from a curry night. A splash of espresso, a drizzle of sweetener, and a swirl of beetroot or pitaya powder later—voilà, a TikTok-worthy drink that tastes even better than it looks.

Let’s dive into what makes this drink your next go-to summer staple.

Why You'll Love This Pink Coconut Iced Latte

Get ready to meet your new favorite homemade coffee treat. This Pink Coconut Iced Latte brings a whole new level of fun, flavor, and flair to your daily caffeine fix.

First, it’s quick and incredibly easy to make. With just five ingredients and under 10 minutes, you’ll be sipping on this Instagrammable delight faster than your local barista can call your name.

It’s also naturally dairy-free and vegan, thanks to the use of coconut milk. That creamy texture you crave in a latte? Completely plant-based and deliciously smooth.

Budget-friendly is another bonus. Instead of shelling out $7+ at a café, you can recreate this drink at home for a fraction of the price using pantry staples.

And let’s not forget the wow factor. The soft pink hue, especially when it blends with the espresso, is mesmerizing. Whether you're hosting brunch or treating yourself, it’s guaranteed to impress.

So whether you're an iced latte loyalist or a curious newbie, this recipe is bound to become a repeat favorite.

Ingredients Notes

The magic of the Pink Coconut Iced Latte lies in the balance between richness, sweetness, and natural color. Let’s take a closer look at what you’ll need.

Coconut milk is the star of the show. I recommend using canned full-fat coconut milk for the creamiest texture, but you can also opt for a carton version if you prefer a lighter finish. Just make sure it’s unsweetened so you can control the sweetness yourself.

Espresso brings depth and boldness. A double shot adds a rich, roasted base that pairs beautifully with the tropical flavor of coconut. If you don’t have an espresso machine, strong brewed coffee or cold brew concentrate will work just fine.

Beetroot powder or pitaya (dragon fruit) powder provides the stunning pink color. Beet powder has a more earthy tone, while pitaya adds a slightly fruity flavor. Either works well, so go with what’s available to you.

Sweetener is totally customizable. I like using maple syrup or agave for a clean, subtle sweetness, but regular sugar or simple syrup will do the trick too. Taste and adjust to suit your preference.

You'll also need a cocktail shaker or mason jar with a lid to mix the pink coconut milk thoroughly, plus a tall glass filled with ice for serving.

How To Make This Pink Coconut Iced Latte

Making this iced latte is simple and fun, and the process itself feels a bit like a coffeehouse ritual in your own kitchen.

Start by brewing your espresso. If you’re using a machine, pull a fresh double shot. If you're going the coffee route, make sure it’s strong and let it cool slightly before assembling the drink.

In a small jar or shaker, combine coconut milk, your choice of pink powder, and sweetener. Shake vigorously for about 15–20 seconds until everything is fully blended and a little frothy. This step is key to getting that smooth, velvety texture and even color.

Fill a tall glass with ice, all the way to the top. Pour the pink coconut mixture over the ice, filling about three-quarters of the glass. You’ll instantly see those tropical vibes come to life.

Slowly pour your espresso over the back of a spoon into the glass. This creates that gorgeous two-toned effect, with the dark coffee swirling into the pretty pink base.

Give it a gentle stir if you like your drinks fully mixed, or leave it layered for the aesthetic. Either way, you’re in for a delicious experience.

From start to finish, this recipe takes about 7–10 minutes, and clean-up is minimal. Perfect for mornings, afternoons, or anytime you need a little caffeinated pick-me-up.

Storage Options

This drink is best enjoyed fresh, but you can still make parts of it ahead to save time later.

The pink coconut base can be pre-mixed and stored in a sealed container in the refrigerator for up to 3 days. Just give it a good shake before using, as the coconut milk may naturally separate.

Espresso or strong coffee can be brewed in advance and kept in the fridge for up to 24 hours. Make sure it’s chilled before using so it doesn’t melt your ice too quickly.

Avoid storing the fully assembled drink, as the ice will dilute the flavors and the layers will mix. For best results, assemble it right before serving.

To rehydrate the base or coffee, just give everything a shake or stir and enjoy over fresh ice.

Variations and Substitutions

One of the best parts about this recipe is how easy it is to tweak to suit your preferences or pantry.

If coconut milk isn’t your thing, try almond milk, oat milk, or even cashew milk. Just note that the creaminess and flavor may shift slightly. Choose one with a thicker consistency for the best results.

Don’t have beet or pitaya powder? A splash of pink food coloring or a touch of hibiscus concentrate can work in a pinch. It won’t have the same earthy or fruity notes, but it’ll still look just as pretty.

For a decaf version, simply use decaf espresso or a caffeine-free coffee alternative. You’ll still get all the flavor and satisfaction without the buzz.

Want to go tropical? Add a teaspoon of pineapple juice to the coconut mixture for a subtle twist that pairs beautifully with the espresso.

You can also add a scoop of collagen powder or protein powder to make it more of a functional morning drink. Just be sure to mix it well so it stays smooth.

Don’t be afraid to experiment. This drink is all about creativity, fun, and finding your perfect pink sip.