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Coconut Latte Recipe

Updated: 2 days ago


No ice. No fuss. Just chill vibes in a glass.


This was one of those recipes that started with, “I wonder what would happen if…” and ended up being ridiculously satisfying. The combo of coconut water, pandan cream, and chilled coffee? Refreshing, creamy, fragrant, and just the right amount of indulgent. It tastes like a beach day but with better coffee.


A glass of iced coconut latte with rich espresso at the bottom, streaks of coconut milk swirling upward, and a thick layer of foamy cream on top, set on a wooden surface with a dark wood background.
Coconut latte with silky foam and swirling crema — tropical comfort in a cup.


I didn’t add ice because I didn’t want to dilute the flavors. The chilled coconut water and coffee are enough. And that pandan-laced coconut rum cream? You’ll want to pour it over everything. There's nata de coco at the bottom for that chewy surprise, which just adds to the fun.


A close-up shot of a coconut latte in a glass, showcasing dramatic vertical streaks where the coconut milk blends into espresso beneath a frothy top layer, against a rustic wood backdrop.
Coconut latte with dreamy layers and a cloud of foam on top — rich, creamy, and refreshingly smooth.

If you’re craving something a little different from your usual latte—give this a go. You don’t need any fancy gear aside from a milk frother. Just a bit of time, a love for coconut, and the urge to treat yourself.


A coconut latte with bold layered contrast between espresso, coconut milk, and foam, accompanied by a circular wheat-themed logo on the right side, all set on a wooden tabletop.
Fat Dough’s coconut latte — where artisan roast meets island indulgence.

Ingredients:

(Serve 2)

  • Heavy Whipping Cream, 50g

  • Whole Milk, 25g

  • Pandan Syrup Homemade, 2 TBSP

  • Coconut Rum, 2 TBSP

  • Nata de Coco, 2 TBSP Per Serving

  • Cold Coconut Water Chilled, For Serving

  • Freshly Brewed Coffee Chilled, 2 Servings

Equipment:

  • Milk Frother

Directions:

  1. Please visit my "Pandan Syrup" page for the recipe.

  2. Make the pandan cream.

  3. In a small bowl or cup, add heavy cream and milk.

  4. Whip with a milk frother until frothy.

  5. Add pandan syrup and coconut rum.

  6. Continue whipping until slightly thickened but still pourable (like melted whipped cream).

  7. Build the drink.

  8. Add 2 TBSP nata de coco into each glass.

  9. Fill halfway with chilled coconut water.

  10. Add your chilled coffee (about one espresso or moka pot serving).

  11. Top with the pandan cream mixture.

  12. Serve.

  13. Serve immediately—no ice needed.

  14. Stir before drinking.

  15. Sip and enjoy the layers of flavor.

  16. Cheers!


A partially stirred coconut latte with a slightly melted cream top, condensation on the glass, and a more uniform tan color, placed on a wooden surface with a soft, blurred background.

Refreshing! Cheers!

Recipe Video:



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