Toasted Coconut Iced Latte
Toasted Coconut Iced Latte
Beachy, barista-level latte with real toasted coconut flavor, a whisper of maple, and creamy coconut milk over ice. Ready in 5 minutes.
Ingredients
- 1 shot espresso (about 1 oz / 30 ml) — or 2 oz strong cold-brew concentrate
- 1/2 cup (120 ml) coconut milk (unsweetened or sweetened) or coconut cream thinned with water
- 1–2 tsp (5–10 ml) maple syrup or coconut syrup, to taste
- Ice
- Toasted coconut flakes, for topping
- Optional: pinch fine sea salt + 1/4 tsp vanilla for a “coffee shop” vibe
Sweetness control: Start with 1 tsp maple if using sweetened coconut milk; go to 2 tsp if using unsweetened.
Step-by-Step Instructions
- Toast the coconut (optional, but delicious). In a dry skillet over medium heat, toast flakes 2–3 minutes, stirring, until golden and fragrant. Cool.
- Sweeten the coconut milk. Stir coconut milk with maple (plus vanilla/salt if using). For extra creaminess, shake in a jar or froth briefly.
- Build the latte. Fill a tall glass with ice. Brew espresso and let sit 15–30 seconds, then pour over ice.
- Finish. Slowly pour the sweetened coconut milk over the espresso to create layers. Top with toasted coconut. Sip, then stir.
No espresso machine? Use 2 oz very strong coffee, Moka pot “espresso,” or cold-brew concentrate.
Barista Ratios
| Drink Size | Espresso/Concentrate | Coconut Milk | Syrup |
|---|---|---|---|
| 12 oz | 1 oz | 4–5 oz | 1–2 tsp |
| 16 oz | 1–2 oz | 6–7 oz | 2–3 tsp |
| 24 oz | 2 oz | 10–11 oz | 1 Tbsp+ |
Homemade Toasted Coconut Syrup (Optional)
Ingredients: 1/2 cup sugar, 1/2 cup water, 1/4 cup toasted coconut.
Method: Simmer sugar + water 5 minutes with coconut; remove from heat and steep 15 minutes. Strain, chill. Keeps 2 weeks refrigerated.
Pro Tips & Variations
- Richer latte: Use part coconut cream for a super silky finish.
- Layered look: Pour milk slowly over the back of a spoon.
- Make it hot: Skip the ice; warm the coconut milk and pour over fresh espresso.
- Decaf-friendly: Works perfectly with decaf espresso.
- Mocha twist: Whisk 1–2 tsp cocoa into the coconut milk before pouring.
Storage
| Toasted coconut | Cool completely; store airtight up to 1 week. |
| Coconut syrup | Refrigerate up to 2 weeks. |
Tools I Use
- Espresso machine or Moka pot (or cold-brew concentrate), milk frother or jar with lid, tall glass, ice.