Coconut Caramel Macchiato
Prep time
Total time
Coconut Caramel Macchiato is an easy, homemade coffee drink with espresso, creamy coconut milk, and silky caramel syrup. It's a great way to elevate your normal coffee routine!
Serves: 1 serving
  • 1-2 shots brewed espresso*
  • 1 cup coconut milk (I used coconut milk found in the refrigerated section of the supermarket)
  • 1-2 tablespoons Tate+Lyle® Caramel Pure Cane Syrup
  • (1) 13.5 ounce can full fat coconut milk, chilled overnight in the refrigerator
  • 3-4 tablespoons granulated sugar (you can try Tate+Lyle® Organic Pure Cane Sugar, which is vegan and Fairtrade certified).
  • optional: drizzle the top with more caramel syrup or caramel sauce
Prepare the coffee:
  1. Warm the coconut milk in a coffee mug in the microwave or on the stove top in a small pan until very warm. Add the brewed espresso and the syrup, and stir until combined.
Prepare the whipped coconut cream:
  1. Scoop the solidified coconut cream from the can and place in a chilled bowl (you can use the remaining coconut liquid in smoothies, etc). Beat on medium speed with an electric hand mixer until fluffy, then add the sugar. Immediately top the macchiato with the cream, drizzle with more caramel syrup or caramel sauce, if desired, and enjoy!
*If you like your coffee strong, use 2 shots of espresso!
*You will have plenty of whipped coconut cream leftover for more macchiatos! Store leftover cream in an airtight container and re-whip right before using again for best results.
Sweetness is a personal preference, so I suggest starting off with the minimum amount of the syrup in the coffee and sugar in the cream that’s listed first as you can always add more later.
Recipe by Flavor the Moments.
Recipe by Flavor the Moments at