Coconut Latte Recipe

1. Brew coffee

Pull two shots of espresso (about 60 ml total). If you don't have an espresso machine, brew 1 cup (240 ml) of strong coffee (use 1.5x the usual grounds) and reduce to about 120–180 ml by brewing stronger or using less water.

2. Pour the espresso or strong coffee into a warmed 12–16 oz (350–475 ml) latte cup or glass and set aside while you prepare the coconut milk mixture.

3. Combine and heat

In a small saucepan over low-medium heat, whisk together 3 tablespoons full-fat canned coconut milk, 1 cup unsweetened coconut milk, 1 tablespoon maple syrup (or simple syrup), 1/4 tsp vanilla extract, and a pinch of fine sea salt. Heat until steaming and small bubbles form around the edge (do not boil) — about 3–4 minutes.

4. Taste and adjust

Taste the mixture and add more sweetener if desired (additional 1/2 tbs increments). The canned coconut milk adds richness; if you prefer a lighter latte, reduce canned coconut milk to 1 tablespoon and increase unsweetened coconut milk accordingly.

5. Froth coconut milk

Pour the warmed coconut milk mixture into a tall container. Add 1/2 cup cold coconut cream or chilled coconut milk (this helps create a stable foam). Use a milk frother, handheld wand, French press, or high-speed immersion blender to froth until you have about 1/2 to 1 inch of microfoam on top (20–45 seconds depending on tool).

6. Assemble latte

Slowly pour the frothed coconut milk over the espresso/coffee, holding back foam with a spoon and then spooning foam on top to create a layered latte. Pour gently to allow crema and milk to combine.

7. Garnish

Sprinkle toasted coconut flakes (optional) and a light dusting of cinnamon or cocoa powder (optional) on the foam. Serve immediately.