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Coconut Milk Latte with Rum

  • Prep 15 min
  • Total 45 min
  • Servings 2
  • Pinterest
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  • Save
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Coconut milk, coconut rum, espresso and chocolate whipped cream... what could be better? MORE + LESS -

Stephanie Wise
March 4, 2015


For the chocolate whipped cream:

oz. chopped milk chocolate or semisweet chocolate chips
teaspoons granulated sugar
cup heavy cream, divided

For the coconut rum latte:

1 1/2
cups sweetened or unsweetened coconut milk (from a carton, not a can)
oz. espresso or strong-brewed coffee
oz. coconut rum (optional)
Mini chocolate chips and coconut flakes, for topping if desired


Hide Images
  • 1
    For the chocolate whipped cream: Place chopped chocolate or chocolate chips in a large bowl or bowl of a stand mixer. In a small saucepan over medium heat, heat sugar and 1/2 cup heavy cream until sugar is dissolved and mixture is warmed through. Pour heavy cream mixture over chocolate in bowl; stir until well combined and melted. Chill in fridge 30 minutes until completely cooled. Add remaining 1/2 cup heavy cream to bowl; use an electric hand mixer or whisk attachment in stand mixer to beat mixture on high until stiff peaks form.
  • 2
    For latte: In a small (clean) saucepan over medium heat, heat coconut milk until warmed through. Pour 2 ounces espresso in each of 2 mugs. Top each with 3/4 cup of the warm coconut milk. Pour 1 1/2 ounces coconut rum in each mug, if desired.
  • 3
    Top with chocolate whipped cream, mini chocolate chips and coconut flakes just before serving. (Note: Non-dairy whipped topping or whipped coconut milk can be substituted for the whipped cream topping here.)

Expert Tips

For a non-alcoholic version, simply omit the rum.

Be sure to use coconut milk from a carton, not the canned kind.

Feel free to add more espresso (and rum!) to the latte for a stronger coffee and coconut flavor, if desired.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
Like the famous coffee shop version, but dialed up a notch!

What is a world without coconut rum lattes (and chocolate whipped cream)? A sad one, that’s what.

Such was my world until just recently, when I not only heard that a famous coffee shop is going to offer coconut milk lattes, but also when I discovered the delicious treat that is this homemade coconut rum latte – which dare I say is even tastier than anything you can buy in a green and white cup (because rum, maybe...?).

And the best part is that it comes together in no time! I’ll drink to that.

This recipe makes two servings, which can also be one serving if you like a lotta java and a lotta rum… a-hem. But it’s also easily doubled, tripled, etc. so you can make it for a crowd.

Plus, you can always make these non-alcoholic for, you know, early mornings or whatever – just omit the rum!

To start, we make my favorite part – the chocolate whipped cream.

Seriously though, why don’t I top all of my drinks/desserts/ice creams/sandwiches/breakfasts with this stuff?

Anyway, heat some sugar and heavy cream in a saucepan until the sugar is dissolved, then pour it over a couple ounces of chocolate chips or chopped chocolate and give it a stir until it’s all melted.

Let the cream mixture chill in the fridge until it’s completely cooled, then stir in more heavy cream and beat it all together with a stand mixer or electric hand mixer until stiff peaks form.

By the way, if you want your garnish to be non-dairy, by all means, substitute non-dairy whipped topping, or just whip some coconut milk!

Brew a few ounces of espresso or strong coffee, then divide it between two mugs.

Heat the coconut milk in a saucepan until warm, then divide that among the mugs as well.

Note: Use the coconut milk from a carton, not a can! You can use sweetened or unsweetened, though I prefer the unsweetened kind so it lets the sweetness of the rum and whipped cream shine through. Up to you!

Add a shot of coconut rum to each mug, if desired. And if you’ve got a milk frother, you can use it to make the drink all frothified and latte-fied. I don’t have one, so I just gave it all a good stir.

Top each mug with a generous dollop or 12 of the whipped cream (go big or go home here, because may I remind you it’s CHOCOLATE whipped cream).

Add some mini chocolate chips and coconut flakes on top, and serve immediately. Repeats are encouraged.

Step aside, coffee place! We’ve got this coconut latte thang down.

This is choco-coco-rum-o-latte heaven.

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