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Coconut Iced Coffee Latte


  • 4 tbsp black or instant coffee equivalent (¼ approximately), cooled slightly
  • ⅔ cup coconut cream
  • ⅔ cup coconut milk
  • 1 tbsp honey
  • 1 tsp TurmeriX®
  • Fill a tall glass with ice.
  • In a cocktail shaker or large jar with tight fitting lid, place coffee, honey and


  • Close vessel and shake firmly; add coconut milk, coconut cream and shake firmly.
  • Using a bar spoon strain liquid from shaker into tall glass reserving the foam behind.
  • Float the remaining coconut foam on the top of the iced coffee and sprinkle with cinnamon.

For a more complex flavour add a scoop of vanilla or cinnamon ice cream to the glass.

 Post adapted from TurmeriX Australia.