Toasted Coconut Latte (Starbucks Copycat)
Make a Toasted Coconut Latte at home with espresso, milk, and toasted coconut syrup. Includes iced and hot versions, dairy free options
Equipment
- 1 Espresso Machine or Coffee Maker
Ingredients
Toasted Coconut Syrup
- ½ cup Unsweetened Shredded Coconut
- ½ cup Granulated Sugar
- ½ cup Water
Hot Toasted Coconut Latte
- 2 shots Espresso or 3-4 oz very strong coffee
- 1 cup Milk dairy or non dairy
- 2 tbsp Toasted Coconut Syrup
- Toasted Coconut Flakes optional topping
Iced Toasted Coconut Latte
- 2 tbsp Toasted Coconut Syrup
- 2 shots Espresso
- Ice fill glass to top
- ¾ cup Milk
- Toasted Coconut Flakes optional topping
Instructions
Toasted Coconut Syrup
- Toast the shredded coconut in a dry skillet over medium heat until lightly golden.
- Add the sugar and water to the skillet.
- Bring to a simmer as the sugar dissolves. Continue to simmer gently for about 3 minutes.
- Remove from heat and let the mixture steep for 15 minutes.
- Strain through a fine mesh strainer and allow the syrup to cool.
Hot Toasted Coconut Latte
- Add 1 to 2 tablespoons toasted coconut syrup to a mug.
- Brew 2 shots of espresso directly into the mug and stir well.
- Heat or steam approx 1 cup (8 oz) milk.
- Pour the milk into the mug and top with a light layer of foam.
- Add a small sprinkle of toasted coconut flakes if desired.
Iced Toasted Coconut Latte
- Add 1 to 2 tablespoons toasted coconut syrup to a tall glass.
- Pour in 2 shots of espresso and stir until the syrup dissolves.
- Fill the glass with ice.
- Pour in approximately 3/4 cup (6 oz) of milk.
- Use a straw or spoon to stir and mix everything together.
- Finish with a small sprinkle of toasted coconut flakes if desired.