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Pink Coconut Iced Latte

Pink Coconut Iced Latte: Your New Favorite Summer Sip

Try this Pink Coconut Iced Latte for a refreshing summer drink that's vegan and easy to make.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 cups
Course: Drinks
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Coffee Base
  • 1 cup Brewed Coffee Use medium to dark roast for robust flavor.
For the Creamy Mix
  • 1 cup Coconut Milk Can substitute with almond or oat milk.
  • 1/2 cup Raspberry Syrup Can substitute with strawberry or blueberry syrup.
For the Garnish
  • 2 tablespoons Sweetened Shredded Coconut Optional but recommended.
  • 1 cup Ice Cubes Essential for cooling.

Equipment

  • Coffee Maker
  • tall glass
  • Whisk or Spoon

Method
 

Step-by-Step Instructions for Pink Coconut Iced Latte
  1. Brew a cup of your favorite medium to dark roast coffee and allow it to cool to room temperature for about 10 minutes.
  2. Take a tall glass and fill it halfway with ice cubes.
  3. Pour the cooled coffee over the ice in your prepared glass.
  4. In a separate container, add coconut milk and raspberry syrup in equal parts. Stir vigorously until fully combined and creamy.
  5. Slowly pour the coconut milk and raspberry mix over the back of a spoon into the glass with coffee.
  6. Sprinkle sweetened shredded coconut on top and garnish with fresh raspberries if desired.
  7. Give the latte a gentle stir before serving and enjoy chilled.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 30gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 50mgPotassium: 300mgFiber: 1gSugar: 20gVitamin C: 2mgCalcium: 10mgIron: 2mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, pour into ice cube trays and freeze for up to 1 month. Reheat gently if you prefer a warm version.

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