Plant-Based Coffee Recipes
Iced Coconut Milk Latte
This recipe calls for an unsweetened carton coconut drink, not thick canned coconut cream. The two products have different textures and are not interchangeable in the glass. Check the package and shake it if the label recommends doing so before measuring.
Key takeaways
- The espresso is cooled before it meets the coconut drink and ice.
- Some coconut drinks have a stronger flavor or added sweetness.
- Carton coconut drinks can differ in sweetness and thickness, and vanilla syrup adds another source of sugar.
Ingredients
- 60 ml cooled espresso
- 180 ml unsweetened carton coconut drink
- 10 ml vegan vanilla syrup
- 120 g ice.
Method
- Fill a glass with ice, coconut drink and syrup.
- Add espresso and stir.
- Use a drinkable carton product, not thick canned coconut cream.
Keep the ingredients cold
The espresso is cooled before it meets the coconut drink and ice. This slows melting and keeps the latte from becoming watery immediately. Stir the syrup into the coconut drink before adding espresso so the sweetness is distributed instead of sitting at the bottom.
Adjust vanilla to the carton
Some coconut drinks have a stronger flavor or added sweetness. Taste the drink as written before adding extra syrup. If coconut dominates, use a more neutral carton next time; if the coffee disappears, choose an espresso that remains noticeable when chilled.
Serve promptly over ice. For a warm plant-based latte, compare vanilla oat milk latte.
When the drink tastes too sweet or thin
Carton coconut drinks can differ in sweetness and thickness, and vanilla syrup adds another source of sugar. Taste the combined drink before changing anything. If it is too sweet, reduce syrup in a future serving; if the coffee is too faint, choose an espresso with more flavor rather than using canned coconut cream, which would make the drink much heavier.
Serving and storage
Keep the carton refrigerated as directed and use a clean glass. Prepare the latte just before drinking so the ice does not dilute it while it sits. Stir once after the espresso is added to combine the coffee and coconut drink without splashing.
Choosing between cartons
Refrigerated coconut drinks are usually pourable and designed to drink from a glass; canned coconut cream is much thicker and richer. Read the package carefully before measuring. If a carton has separated, shake it as directed so each pour has a consistent texture.
Keep the opened carton refrigerated according to its label. The latte is best assembled one serving at a time because ice melts and thins the coconut flavor.
A tip for serving
Use the carton coconut drink listed in the ingredients. Thick canned coconut milk makes a much richer latte and needs a different balance.
Further reading
For background on espresso and coffee, see Wikipedia.
Back to Plant-Based Coffee RecipesFrequently asked questions
Which ingredients do I need for Iced Coconut Milk Latte?
60 ml cooled espresso 180 ml unsweetened carton coconut drink 10 ml vegan vanilla syrup 120 g ice.
How do I make Iced Coconut Milk Latte?
Fill a glass with ice, coconut drink and syrup. Add espresso and stir. Use a drinkable carton product, not thick canned coconut cream.
Keep the ingredients cold: what should I know?
The espresso is cooled before it meets the coconut drink and ice. This slows melting and keeps the latte from becoming watery immediately. Stir the syrup into the coconut drink before adding espresso so the sweetness is distributed instead of sitting at the bottom.