Yield: 1 coconut macchiato // Total Time: 10 min. // Disclaimer: This post may include affiliate links. // This post is sponsored by Papanicholas Coffee, all opinions are my own.
A naturally, beautifully colored blue milk coconut macchiato.
robin’s egg coconut macchiato
If you’re looking for a fun little espresso drink for Easter, this is it. It’s a coconut robin’s egg macchiato. Robin’s egg really just means we’re making it a beautiful pastel blue color to be on brand with Easter colors. It’s fun, super coconut-y and super delicious!
papanicholas coffee
I love PapaNicholas Coffee and am so honored that I get to work with them! I seriously use their coffee beans every single day and am so happy to be able to spread my love of their coffee to you! Today I partnered up with PapaNicholas Coffee for this robin’s egg coconut macchiato and used their Hawaiian Islands Espresso which is a light roast blend with Hawaiian Kona coffee, delightfully bright and floral with a smooth finish. I can’t recommend them enough, so please be sure to check them out! You can find their website by clicking here. And if you do end up purchasing their coffee be sure to use code FRESH20 which will get you 20% off any of their coffee!
robin’s egg coconut macchiato ingredients
For the coconut sauce:
White chocolate: I recommend using a high quality white chocolate bar for the best flavor, but you can use white chocolate chips here as well.
Coconut milk: be sure to use canned coconut milk and not the coconut milk that comes in a carton.
Coconut extract: for more coconut flavor
Granulated sugar: for some more sweetness in the sauce.
For the coconut macchiato:
Butterfly pea powder: to dye the milk naturally blue. You won’t get any flavor out of it so if you’d prefer, you could also just use a blue food dye! Or leave the blue out all together – it’s just for fun 🙂
Espresso: I used PapaNicholas Hawaiian Islands Espresso – but any espresso will work.
Milk: use your favorite dairy or non-dairy milk alternative here.
how to make a robin’s egg coconut macchiato:
coconut macchiato q&a
can I use instant espresso instead of brewed espresso?
Definitely! Simply combine 2 oz. of hot water with the amount of instant espresso needed as stated on the packaging.
a note on macchiatos
Yes, yes I know this isn’t a “true” macchiato. A true macchiato is simply just espresso with a dollop of steamed milk foam on top. However, this drink resembles what is most often called a “macchiato” in the United States so that is why we’re calling it one here today.
why do you measure in grams?
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
tools and ingredients
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
did you make this coconut macchiato?
If you made this robin’s egg coconut macchiato I would love to see it and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!
Coconut Macchiato
Ingredients
Coconut Sauce
- 113 g white chocolate chopped (4 oz.)
- 110 g canned coconut milk (½ c.)
- 2 tsp. coconut extract
- 2 tbsp. granulated sugar
Coconut Macchiato
- 2 tbsp. coconut sauce
- ¼ tsp. butterfly pea powder
- 6 oz. milk of choice
- 2 oz. PapaNicholas Hawaiian Islands Espresso
Instructions
Coconut Sauce
- To a small saucepan, or to a microwave safe bowl, add in the chopped white chocolate, coconut milk, coconut extract, and granulated sugar. Heat the mixture until the chocolate has melted and the mixture is smooth. Set aside.
Coconut Macchiato
- Optional, but for a more aesthetic drink you can use the back of a spoon to spread marshmallow creme or fluff onto the inside of the cup.
- Pour 2 tbsp. of the coconut sauce and the 1/4 tsp. of butterfly pea powder into your cup.
- Add in the milk, then mix the milk, coconut sauce, and butterfly pea powder together until the mixture is smooth.
- Add in ice, leaving room at the top for the espresso.
- Brew the espresso, then slowly pour it over the blue milk. Serve and enjoy!
Notes
Type of espresso:
I of course used the hawaiian islands espresso, but any plain or flavored espresso that pairs well with coconut will work here. You can also use instant espresso, just mix 2 oz. of hot water with the amount of instant espresso required for that that’s stated on the packaging.Storing extra syrup:
The syrup recipe makes enough for about 5 drinks if you are using 2 tbsp. per drink. You can store extra coconut sauce in an airtight container in the fridge for up to one week.Nutrition
Please note that the nutrition facts are only an estimate and may vary based on different brands of ingredients and any substitutions made. The milk used in this calculation was whole, dairy milk.