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coconut milk macchiato with caramel drizzle

Coconut Caramel Macchiato

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!

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For the coffee:

  • 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


Prepare the coffee:

  • 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:

  • 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.


Serving: 1macchiato, Calories: 596kcal, Carbohydrates: 46g, Protein: 5g, Fat: 48g, Saturated Fat: 43g, Polyunsaturated Fat: 3g, Sodium: 193mg, Sugar: 38g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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