There's something magical about sipping a Pink Coconut Iced Latte on a sunny afternoon—the gentle clink of ice cubes, the blush-pink hue swirling through coconut milk, and that first sip of smooth, lightly sweetened coffee that tastes like vacation in a cup.

I discovered this dreamy drink during a trip to a beachside café where they served iced lattes with tropical twists. I was hooked after one sip and had to recreate it at home. Now, it’s my go-to pick-me-up when I need a little luxury in the middle of a busy day.

Keep reading to see why this latte is more than just a pretty face—it’s a drink you’ll want to make again and again.

Why You'll Love This Pink Coconut Iced Latte

Get ready to fall head over heels for your new favorite iced coffee treat. The Pink Coconut Iced Latte is more than Instagram-worthy—it’s delicious, refreshing, and incredibly easy to whip up.

First, it’s fast and fuss-free. You only need a handful of ingredients and five minutes to create a drink that looks and tastes like it came from a trendy café.

It’s also dairy-free and vegan-friendly. Made with coconut milk and natural fruit coloring, it’s perfect for anyone avoiding dairy or looking for a lighter alternative to cream-based lattes.

Not only is it budget-friendly, but it’s also endlessly customizable. You can tweak the level of sweetness, choose your coffee strength, and even switch up the type of milk or fruit syrup depending on what you have on hand.

And let’s be honest—the color alone is a mood booster. The soft pink shade feels whimsical, romantic, and totally uplifting. Whether you're hosting brunch or just treating yourself, this drink brings a touch of fun to your day.

Ready to bring some café magic into your kitchen? Let’s dive into the ingredients that make this drink shine.

Ingredients Notes

What makes this Pink Coconut Iced Latte so special is the balance of bold espresso, creamy coconut milk, and a whisper of fruity sweetness. Each element has its moment to shine, and when combined, they create a harmonious drink that’s equal parts refreshing and indulgent.

Espresso or Strong Brewed Coffee forms the backbone of the drink. I prefer to use two shots of freshly brewed espresso for that rich coffee flavor, but strong cold brew works beautifully too. If you’re making this in the afternoon, opt for decaf to keep things light and sleep-friendly.

Coconut Milk brings that dreamy tropical creaminess. Canned coconut milk makes for a thicker, richer latte, while carton versions create a lighter, smoother texture. I often shake the can well and use the creamy top layer for extra indulgence.

Strawberry or Raspberry Syrup is what gives the drink its signature pink hue. You can use store-bought fruit syrup or make your own by simmering berries with sugar and water, then straining. The syrup adds a subtle berry flavor that plays well with coconut and coffee.

Vanilla Extract adds a warm, fragrant undertone. Just a splash rounds out the flavors and brings a little dessert-like magic to the cup. If your syrup is already flavored, you can skip it—but I love the way vanilla complements both coconut and espresso.

Ice Cubes are essential for that iced café-style experience. I like to fill the glass about three-quarters full to keep the drink chilled without diluting it too quickly. Bonus tip: freeze coffee into cubes for extra punch.

As far as tools go, you won’t need anything fancy—just a coffee maker, a mason jar or shaker, and a tall glass. A frother can help mix things up, but shaking or stirring works just fine.

How To Make This Pink Coconut Iced Latte

Making your own Pink Coconut Iced Latte at home is easier than you might think. With just a few steps, you’ll be sipping something gorgeous and refreshing in no time.

Start by brewing your coffee. If you’re using espresso, pull two shots and let them cool slightly. For cold brew, measure out about ½ cup. You want strong coffee so it can stand up to the coconut and syrup.

While the coffee cools, prepare your pink syrup. If it’s homemade, warm it gently and strain out any pulp. If it’s store-bought, just give it a good shake to mix in any settled fruit or sugar. Measure out one to two tablespoons, depending on your sweetness preference.

In a mason jar or cocktail shaker, combine the coconut milk, vanilla extract, and pink syrup. Secure the lid and shake vigorously for about 15 seconds. This helps blend the flavors and gives the milk a slight frothy lift.

Fill a tall glass with ice, then pour in your espresso or coffee. Slowly top it with your pink coconut mixture, watching the layers swirl together beautifully. Give it a gentle stir if you want a uniform look—or leave it layered for a more dramatic presentation.

Total prep time is about five minutes, from brewing to sipping. Once you’ve made it a couple of times, you’ll be able to throw it together in under three. It’s the ultimate quick-fix coffee with wow factor.

Storage Options

While this drink is best enjoyed fresh, you can definitely prep parts of it ahead of time for an even quicker treat later.

Store leftover espresso or brewed coffee in an airtight container in the fridge for up to 3 days. Cold brew can last up to a week, making it perfect for batching.

Homemade pink syrup should be refrigerated in a sealed jar and used within 1 to 2 weeks. Just give it a good shake or stir before using, as it may settle over time.

If you want to pre-mix the coconut milk and syrup, that combo will hold for up to 3 days in the fridge. Stir or shake well before pouring.

When reheating isn’t an option, serve it chilled straight from the fridge over fresh ice. If the coconut milk has separated, simply blend or shake again to bring back the creamy consistency.

Variations and Substitutions

One of the best things about this recipe is how flexible it is. Whether you're out of one ingredient or looking to switch things up, there's a variation to suit your taste and pantry.

Instead of coconut milk, try oat milk for a silky-smooth, neutral base that still plays well with coffee and fruit. Almond milk also works well, though it creates a slightly thinner latte.

For the pink hue, you’re not limited to strawberry or raspberry. Try dragon fruit powder, beetroot powder, or even cherry syrup for different flavor profiles and shades. Each option brings its own twist to the drink.

Not a coffee fan? Swap out the espresso with matcha or chai concentrate for a caffeine-free or tea-based variation. The green of matcha and pink of the syrup create a beautiful pastel drink, perfect for spring brunches.

Want to cut down on sugar? Use a sugar-free syrup or sweeten your fruit syrup with stevia or monk fruit extract instead of sugar.

And if you're feeling extra fancy, top it with whipped coconut cream and a sprinkle of toasted coconut flakes. It turns a simple iced latte into a tropical dessert in a glass.

Don’t be afraid to get creative. This recipe is a canvas, and the pink latte trend is all about playful experimentation.