If you’ve ever sipped a Luckin Coffee Raw Coconut Latte, you already know why it’s gone viral across Asia and beyond. It’s not just coffee, it’s a coconut-infused experience. Creamy, lightly sweet, and topped with a velvety cloud of coconut cream, this chilled drink is a game-changer. And while it may have started in China, fans around the world are recreating this signature Luckin flavor at home.
Whether you’re missing your daily fix or just curious what all the fuss is about, this copycat Raw Coconut Latte recipe delivers that silky-smooth blend of rich espresso and tropical coconut in one seriously refreshing glass. The best part? You only need a few pantry staples and a shaker. Let’s get brewing.
Table of Contents
How to make the Copycat Raw Coconut Latte
This drink is all about layering, chilled coconut milk meets hot espresso and creamy coconut whip for a sip that’s bold, creamy, and tropical. You’ll need coconut milk, coconut cream, espresso, and ice. The trick is to chill everything ahead of time for that signature “dirty latte” effect, where the hot espresso streaks through the cold coconut base.
Ingredients, instructions and tips
Ingredients (makes one 16 oz glass):
- 50 ml fresh espresso (double shot)
- 100 ml unsweetened coconut milk (shaken)
- 60 ml sweetened coconut water or 50 ml water + 1 tbsp simple syrup
- 50 ml coconut cream (chilled overnight)
- Pinch of sea salt (optional)
- Ice cubes
Instructions:
- Chill your components. Coconut cream should be thick and cold. Coconut milk should be well shaken.
- Make your coconut base. In a glass or shaker, mix coconut milk, coconut water (or water + syrup), and a tiny pinch of sea salt.
- Add ice. Fill a tall glass ¾ full with ice cubes. Pour in the coconut base.
- Layer espresso. Brew fresh espresso, then gently pour it over the back of a spoon into the glass to float it on top.
- Top with whipped coconut cream. Froth the chilled coconut cream until soft peaks form, then spoon on top.
- Serve. No stir required — part of the charm is sipping through each layer.
Tips:
- Use a milk frother or hand whisk for the coconut cream — don’t overwhip, or it will separate.
- For a sweeter drink, add more syrup to taste or use sweetened coconut milk.
- Want a fruity twist? Add a splash of mango or passion fruit purée before the espresso layer.
What to serve with the dish
This latte pairs well with light and flaky pastries. Try it with a croissant, butter cookie, or even something slightly salty like cheese crackers — they balance the sweetness and enhance the coconut’s richness. It also goes great with your breakfast spread or an afternoon snack break, especially on a hot day.
Ingredient substitutes
- Coconut Milk
Original Ingredient: Unsweetened coconut milk
Substitutes:- Almond Milk: Milder and nutty, not as rich but still tasty
- Oat Milk: Creamier than almond, closer in texture to coconut
- Soy Milk + Coconut Extract: Neutral soy milk with a dash of coconut extract gives a similar flavor
- Coconut Water + Syrup
Original Ingredient: Lightly sweetened coconut water
Substitutes:- Plain Water + Maple Syrup: Adds a rich sweetness and depth
- Agave Nectar + Water: Subtle and clean flavor profile
- Coconut Sugar Syrup: For a more authentic Luckin-style taste
- Coconut Cream (for topping)
Original Ingredient: Chilled coconut cream
Substitutes:- Heavy Cream (for non-vegan): Froths beautifully and gives a similar texture
- Vegan Whipped Topping: Available in cans or tubs
- Cashew Cream: Blend soaked cashews with a bit of water for a smooth plant-based topper
- Espresso
Original Ingredient: Fresh espresso
Substitutes:- Strong Cold Brew Concentrate: Still packs a punch
- Instant Espresso Powder + Hot Water: Quick and effective
- Moka Pot Brew: Slightly more bitter, but works well
- Sweetener
Original Ingredient: Cane syrup or sweetened coconut water
Substitutes:- Honey or Maple Syrup: Adds distinct flavor layers
- Stevia or Monk Fruit: For a low-calorie option
- Brown Sugar Syrup: Deepens the flavor and complements coconut
- Sea Salt (optional)
Original Ingredient: Pinch of sea salt
Substitutes:- Himalayan Pink Salt: Adds mineral complexity
- Leave Out: If you prefer a purer coconut-coffee blend
Ingredients
-
50 ml fresh espresso (double shot)
-
100 ml unsweetened coconut milk (shaken)
-
60 ml sweetened coconut water or 50 ml water + 1 tbsp simple syrup
-
50 ml coconut cream (chilled overnight)
-
Pinch of sea salt (optional)
-
Ice cubes
Instructions
-
Chill your components. Coconut cream should be thick and cold. Coconut milk should be well shaken.
-
Make your coconut base. In a glass or shaker, mix coconut milk, coconut water (or water + syrup), and a tiny pinch of sea salt.
-
Add ice. Fill a tall glass ¾ full with ice cubes. Pour in the coconut base.
-
Layer espresso. Brew fresh espresso, then gently pour it over the back of a spoon into the glass to float it on top.
-
Top with whipped coconut cream. Froth the chilled coconut cream until soft peaks form, then spoon on top.
-
Serve. No stir required — part of the charm is sipping through each layer.
