A coconut latte is an espresso drink made with coconut — either as coconut milk (instead of dairy), coconut syrup (added to any milk), or a combination of both. The result is a lightly tropical, naturally sweet coffee drink with a gentle coconut flavor that doesn’t overwhelm the espresso.
What is a coconut latte? It’s an espresso drink where coconut replaces or supplements the usual dairy milk — using full-fat coconut milk from a can, barista-blend coconut milk, or a homemade coconut syrup added to your preferred milk base.
The Three Coconut Latte Methods
| Method | Coconut Source | Dairy? | Coconut Intensity |
|---|---|---|---|
| Coconut milk latte | Full-fat or barista canned coconut milk | None | Medium |
| Coconut syrup latte | Homemade or store-bought coconut syrup | Your choice | Adjustable |
| Toasted coconut latte | Toasted coconut syrup | Your choice | Rich, caramelized |
Method 1: Coconut Milk Latte
The most natural method — swap dairy milk for coconut milk. The key is using full-fat canned coconut milk or a barista-blend coconut milk (brands: Harmless Harvest, Califia, So Delicious Barista). Regular carton coconut milk is too thin and watery for a satisfying latte.
Ingredients:
- 1 double shot espresso (18–20g in, 36–40g out)
- 5–6 oz full-fat canned coconut milk or barista-blend coconut milk
- 1 tsp sweetener (optional — coconut milk has natural sweetness)
Hot version:
- Pull a double shot of espresso into your cup.
- In a small saucepan or pitcher, warm coconut milk to 140–150°F (60–65°C). Do NOT bring to a full boil — coconut milk separates when overheated.
- Froth with a steam wand or handheld frother. Full-fat canned coconut milk froths well but produces thicker, denser foam than dairy. Barista-blend froths more like dairy.
- Pour frothed coconut milk over espresso. Sweeten to taste.
Iced version:
- Fill a 12 oz glass with ice.
- Pull a double shot and pour over ice.
- Add 4–5 oz cold canned coconut milk (shake the can well first — it separates in storage).
- Stir and serve.
Is there a Starbucks coconut latte? Starbucks uses Sumatran coconut milk in their coconutmilk latte — espresso + coconutmilk, no added sweetener. To replicate it at home, use unsweetened full-fat coconut milk (Aroy-D or Chaokoh brands are close to the Starbucks Sumatran blend) with a double ristretto shot for the tighter, sweeter espresso Starbucks uses.
Method 2: Coconut Syrup Latte
Adding a coconut syrup to your usual milk lets you control the coconut intensity precisely, and the syrup works equally well with dairy, oat milk, or any alternative milk.
Homemade coconut simple syrup:
- 1 cup water
- 1 cup white sugar
- 1 cup unsweetened shredded coconut (toasted lightly for more flavor)
- 1/4 tsp coconut extract (optional, for more intensity)
- Combine water, sugar, and coconut in a saucepan over medium heat.
- Stir until sugar dissolves, then simmer for 5 minutes.
- Remove from heat and steep for 30 minutes.
- Strain through a fine-mesh sieve or cheesecloth into a jar. Press the coconut solids to extract maximum flavor.
- Store refrigerated for up to 2 weeks.
Use: 1–2 tbsp per latte. Add to espresso before milk.
Per latte: 1 double shot + 1–2 tbsp coconut syrup + 5–6 oz steamed or cold milk of choice.
Method 3: Toasted Coconut Latte
Toasting the coconut before making the syrup creates a deeper, nuttier, caramel-like coconut flavor. The toasted version is the closest to a “Coconut Macaroon Latte” in flavor — rich and complex rather than tropical.
Toasted coconut syrup: Follow the coconut syrup recipe above but toast the shredded coconut in a dry pan over medium heat for 3–4 minutes until golden and fragrant before adding to the syrup. Watch carefully — coconut burns quickly.
The toasted coconut garnish: Keep a small amount of the toasted coconut from the syrup-making process to sprinkle over the finished latte. It adds a visual finish and reinforces the coconut flavor.
Iced Coconut Latte (Best Method)
The iced version is where coconut latte shines brightest — the chilled coconut milk or syrup with ice creates a refreshing tropical drink that’s genuinely better cold than hot for most palates.
- Fill a 16 oz glass with ice.
- Pull a double shot and pour over ice.
- Add 1–2 tbsp coconut syrup (or skip if using coconut milk as the base).
- Pour 5–6 oz cold coconut milk, or cold whole milk if using syrup.
- Stir gently and serve immediately.
Layered effect: Pour coconut milk slowly over the back of a spoon for a visible layer before stirring.
Milk Options
| Milk Base | Coconut Pairing | Flavor Profile |
|---|---|---|
| Full-fat coconut milk | Coconut-only | Most intense tropical flavor |
| Oat milk + coconut syrup | Hybrid | Earthy oat + sweet coconut, less tropical |
| Whole milk + coconut syrup | Classic hybrid | Creamy, mild coconut with dairy richness |
| Almond milk + coconut syrup | Light + sweet | Mild, works well iced |
| Coconut cream | Intense | Very rich — use sparingly, dilute with water |
Coconut Latte vs. Other Coconut Coffee Drinks
| Drink | Coconut Type | Espresso | Notes |
|---|---|---|---|
| Coconut latte | Coconut milk or syrup | Yes | Standard espresso drink, coconut as base |
| Coconut cold brew | Coconut milk | Cold brew | Gentler coffee flavor |
| Coconut Vietnamese iced coffee | Condensed milk + coconut | Strong brew | Southeast Asian tradition |
| Horchata latte | Rice milk | Yes | Cinnamon + rice, different tropical register |
For the full Southeast Asian coconut coffee tradition, see our Vietnamese iced coffee guide and horchata latte.
Variations
Coconut cardamom latte: Add 1/4 tsp cardamom powder to your coconut syrup when making it. The spice cuts through the sweetness and adds a Middle Eastern/tropical hybrid dimension. Pairs with our cardamom latte technique.
Coconut vanilla latte: Combine 1 tbsp coconut syrup + 1/2 tsp vanilla extract with espresso before adding milk. The vanilla rounds out the tropical notes.
Coconut lavender latte: Add 1 tbsp lavender syrup to a coconut milk latte. Floral + tropical is an unusual but well-balanced combination.
Coconut cold brew latte: Replace espresso with 4 oz cold brew concentrate. The long-steep cold brew has a different acidity profile that works particularly well with coconut’s sweetness.
Frequently Asked Questions
What is a coconut latte? A coconut latte is an espresso-based drink that uses coconut as the primary flavor — either through coconut milk as the milk base, or through a coconut-flavored syrup added to any milk. Unlike a standard latte that uses dairy, a coconut milk latte is naturally dairy-free.
Are coconut lattes healthy? Coconut milk lattes are naturally dairy-free and suitable for lactose intolerant drinkers. Full-fat coconut milk is high in medium-chain triglycerides (MCTs), which some research associates with metabolic benefits — though it is also high in saturated fat. Coconut syrup adds sugar. The healthiness depends heavily on which method you use and how much sweetener you add.
Is there a Starbucks coconut latte? Starbucks offers an iced coconutmilk latte on their standard menu — espresso + coconutmilk, served iced. It’s not sweetened by default but can have syrups added. A hot version can be ordered as a standard latte with coconutmilk substituted for dairy at most locations.
How to make a coconut latte at home? The simplest method: brew a double shot of espresso, add 1–2 tablespoons of coconut syrup, and top with 5–6 oz of your preferred steamed or cold milk. For a dairy-free version, use canned full-fat coconut milk (shake well first) instead of dairy. A handheld frother works well if you don’t have a steam wand.