Description
A creamy and refreshing Pink Coconut Iced Latte made with coconut milk, yogurt, and raspberry puree.
Ingredients
Scale
- 2 cups brewed coffee, cooled
- 1 cup coconut milk
- 1/2 cup unsweetened coconut yogurt
- 1/4 cup raspberry puree (fresh or frozen raspberries blended)
- 2 tablespoons honey or maple syrup (adjust to taste)
- 1 teaspoon vanilla extract
- Ice cubes
- Fresh raspberries and coconut flakes for garnish (optional)
Instructions
- Brew your coffee and allow it to cool to room temperature. You can also prepare it in advance and chill it in the refrigerator.
- In a blender, combine the coconut milk, coconut yogurt, raspberry puree, honey or maple syrup, and vanilla extract. Blend until smooth and creamy.
- Fill a glass with ice cubes and pour in the cooled coffee until the glass is about halfway full.
- Gently pour the coconut-raspberry mixture over the coffee, allowing it to create a beautiful layered effect.
- Stir gently to combine if desired, or leave it layered for a stunning presentation.
- Garnish with fresh raspberries and a sprinkle of coconut flakes if using. Serve immediately.
Notes
- For a dairy-free version, ensure your yogurt and milk are both plant-based.
- Experiment with different fruit purees, such as strawberry or mango, for a unique flavor twist.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 8g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg