Description
This Pink Coconut Iced Latte is a refreshing, pastel-hued coffee drink that’s as beautiful as it is delicious. Featuring layers of creamy coconut and almond milk, a bold shot of espresso, a touch of chocolate syrup, and a dreamy pink swirl from beetroot or dragon fruit powder, it’s a cozy, dairy-free pick-me-up perfect for mornings or summer afternoons.
Ingredients
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1/2 tsp beetroot powder or pink dragon fruit powder
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2 tbsp hot water
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1 tbsp maple syrup or honey
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1/2 cup brewed espresso or strong coffee, cooled
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1/2 cup canned coconut milk (chilled for creaminess)
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1/2 cup almond milk or milk of choice
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1 tbsp chocolate syrup (optional)
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Ice cubes
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Shredded coconut & crushed almonds (for garnish)
Instructions
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In a small bowl, whisk together beetroot powder (or dragon fruit powder) with hot water until fully dissolved. Stir in maple syrup or honey.
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Drizzle chocolate syrup around the inside of a tall glass if using.
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Fill the glass halfway with ice cubes.
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Pour in the coconut milk and almond milk, creating a creamy base.
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Slowly pour the cooled espresso over the milk for a layered effect.
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Gently pour the pink mixture on top to create a beautiful ombre finish.
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Garnish with shredded coconut and crushed almonds.
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Serve immediately with a straw and enjoy chilled.
Notes
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Canned coconut milk gives the richest texture, but you can use carton versions for a lighter option.
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Use agave or another sweetener to make this drink fully vegan.
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For a creamier version, blend all the ingredients together and serve over ice.
- Prep Time: 5 minutes
- Category: Beverage
- Method: No-Cook
- Cuisine: Modern / Plant-Based
