June 8, 2026
Toasted coconut iced latte
If I see toasted coconut on a coffee shop menu, there’s about a 99% chance I’m ordering it… or at least running home to make my homemade version!!
There’s something about the combination of espresso, vanilla, and toasted coconut that feels equal parts cozy and tropical. This toasted coconut iced latte tastes like a summer vacation and your favorite neighborhood coffee shop rolled into one.
It’s lightly sweet, incredibly creamy, and topped with a fluffy coconut cold foam that makes every sip feel a little extra special.
The best part? It’s surprisingly easy to make at home.
Why You’ll Love This Recipe
- Tastes like a specialty coffee shop latte
- Made with simple ingredients
- Perfectly sweet with vanilla and coconut notes
- Creamy coconut cold foam on top
- Easy to customize
- Less expensive than your daily coffee run
Ingredients
For the Latte
- 2 teaspoons coconut sugar
- 1 teaspoon vanilla bean paste
- Drizzle of honey
- Double shot espresso
- Ice
- Half-and-half
For the Coconut Cold Foam
- ¼ cup heavy cream – can be plant-based
- Splash of half-and-half – can be plant-based
- Coconut sugar, to taste
For Topping
- Homemade toasted coconut flakes
Instructions
Add the coconut sugar, honey, vanilla bean paste, and freshly brewed espresso to a jar with a lid.
Fill the jar with ice and seal tightly.
Shake vigorously until chilled, frothy, and well combined.
Fill your favorite glass with fresh ice and pour the shaken espresso over the top.
Add a splash of half-and-half.
For the cold foam, combine the heavy cream, half-and-half, and coconut sugar in a frother or blender. Froth until thick and fluffy.
Pour the cold foam over the latte and finish with a generous sprinkle of toasted coconut flakes.
Sip and enjoy your homemade coffee shop moment.
How to Make Toasted Coconut
Add unsweetened shredded coconut to a dry skillet over medium-low heat.
Stir frequently for 3–5 minutes until golden and fragrant.
Remove immediately from the pan to prevent burning and allow to cool before using.
Tips
- Use vanilla bean paste for the best flavor.
- Shake the espresso while it’s still warm to help dissolve the coconut sugar.
- Don’t skip the toasted coconut—it adds so much flavor.
- For an extra coconut-forward drink, use coconut milk in place of half-and-half.
Final Thoughts
This is one of those drinks that feels way fancier than the effort required to make it.
Between the vanilla bean, toasted coconut, and fluffy cold foam, every sip tastes like something you’d order from a specialty coffee shop.
If you’re looking for a new summer latte recipe, start with this one.
And if you make it, tag me on Instagram @whatrobineats so I can see your creation!
Toasted coconut iced latte
Ingredients
For the latte
- 2 tbsp coconut sugar
- 1 tsp vanilla bean paste
- drizzle of honey
- 2 shots espresso
- ice
- half and half
Coconut cold foam
- 1/4 cup heavy cream, can be plant-based
- splash of half and half
- coconut sugar, to taste
Topping
- homemade toasted coconut flakes
Instructions
- Add the coconut sugar, honey, vanilla bean paste, and freshly brewed espresso to a jar with a lid.Fill the jar with ice and seal tightly.
- Shake vigorously until chilled, frothy, and well combined.Fill your favorite glass with fresh ice and pour the shaken espresso over the top.Add a splash of half-and-half.
- For the cold foam, combine the heavy cream, half-and-half, and coconut sugar in a frother or blender. Froth until thick and fluffy.
- Pour the cold foam over the latte and finish with a generous sprinkle of toasted coconut flakes.
- Sip and enjoy your homemade coffee shop moment.
- How to Make Toasted CoconutAdd unsweetened shredded coconut to a dry skillet over medium-low heat.Stir frequently for 3–5 minutes until golden and fragrant.Remove immediately from the pan to prevent burning and allow to cool before using.
