Iced Ube Coconut Macchiato (Starbucks Copycat)

Bring the taste of Starbucks’ newest menu item home with my copycat Iced Ube Coconut Macchiato recipe. This beautifully layered drink may look like a masterpiece, but DIYing it takes just 5 minutes and 6 ingredients, and it’s way cheaper than buying it in-store!

Part of what drove me to start Coffee Copycat was that I was tired of paying café prices for all my favorite Starbucks drinks. Back then, they ran a little over $5 for most grande drinks, but now they’re creeping into the $6-7 range—way too rich for my blood! This iced ube coconut macchiato has all the bold flavor you’d find at your local store, but for just a fraction of the price.

If you were a fan of my iced coconut ube latte, this will be right up your alley. It’s basically made with the same ingredients, but with more layers and textures to keep it interesting. And, if you’re unfamiliar with ube, you’re in for a treat. This bright purple Filipino yam tastes like a combination of vanilla, toasted nuts, and coconut, making it the perfect companion to coconut. 

Love tropical-inspired coffee drinks? Check out my toasted coconut cream cold brew, coconut whipped coffee, and white chocolate macadamia cream cold brew next!

Jump to:

• What does it taste like?
• Why You’ll Love This Starbucks Copycat Recipe
• Ingredients Needed
• Substitutions
• How To Make Starbucks Iced Ube Coconut Macchiato At Home
• Optional Variations & Dietary Adjustments
• Serving Suggestions
• Recipe Success Tips
• FAQs
• DIY Iced Coconut Ube Macchiato Nutrition
• Other Starbucks Copycat Recipes
• Iced Ube Coconut Macchiato (Starbucks Copycat)

What does it taste like?

This iced ube coconut macchiato is creamy, lightly sweet, and full of tropical dessert vibes. The base of milk and coconut syrup gives the drink a mellow coconut flavor, while the espresso adds a bold coffee kick that balances the sweetness. 

When the espresso is poured over the milk, it creates classic macchiato layers—so your first sip is bright and coffee-forward, followed by the creamy sweetness underneath.The real star, though, is the ube coconut cold foam. Imagine a thick, velvety topping with a subtle nutty sweetness and a hint of vanilla-like flavor that ube is known for. 

As the foam slowly melts into the drink, it adds an almost milkshake-like texture that makes each sip richer and more indulgent. The toasted coconut chips on top bring a final layer of flavor and texture. They add a light crunch and a warm, toasty coconut aroma that pairs beautifully with the earthy coffee and sweet coconut milk below. Delightful!

Why You’ll Love This Starbucks Copycat Recipe

• Quick & Easy - All you need are 2 glasses, 5 ingredients, and 5 minutes to whip one up. You’ll be done in less time than it’d take to order!
• Budget-Friendly - While there’s a bit more upfront cost to buying all the ingredients, the number of drinks you can make means each serving costs around $1 per serving. When you compare that to Starbucks prices (not even including tip!), you’re still coming out on top.
• Summer-Ready - As the frost recedes and the days get longer, I find myself longing for a beach vacation. While we don’t have one planned for a few months, drinks like this iced ube coconut macchiato will help tide me over till we get there!

Ingredients Needed

• Heavy Cream - Fat is your friend when it comes to whipping up sweet cream cold foam, and heavy cream has the highest fat percentage of them all.
• Coconut Syrup - You’re welcome to use store-bought, but my homemade version is a snap to make and will save you even more $$$.
• Ube Extract - This is what gives our cold foam that gorgeous amethyst hue and its nutty-vanilla flavor. A little bit goes a long way, so one bottle will last you a long time.
• 2% Milk - This is the preferred milk in my house, particularly ultra-filtered varieties that are lactose-free.
• Espresso - Remember you don’t need a fancy espresso machine; you can make espresso in a French press if you need!
• Toasted Coconut Chips - Optional, but lovely for a little crunch on top.

Substitutions

• Heavy Cream & Coconut Syrup - Feel free to swap in my homemade coconut creamer instead. It’ll be a little less of a tight structure since it’s made with both cream and half & half, but it’ll still foam up nicely!
• Espresso - Strongly brewed cold brew or strong conventional coffee that has been chilled can be used instead.
• 2% Milk - You can also use any percentage of dairy milk or any plant-based milk (preferably a barista blend) that you prefer.
• Toasted Coconut Chips - You’re welcome to omit these, or swap in the coffee toppers of your choice (e.g. pearl sugar, toffee bits, a sprinkle of cinnamon sugar, etc.).

How To Make Starbucks Iced Ube Coconut Macchiato At Home

Step 1: Make the Ube Coconut Cold Foam. Add the heavy cream, coconut syrup, and ube extract to a small glass or jar. Froth with a handheld milk frother for about 15-20 seconds until the mixture becomes thick, creamy, and fluffy. Set aside while you assemble the drink.

Step 2: Sweeten Milk. Fill a tall glass with ice, then pour in the 2% milk and coconut syrup. Give it a quick stir so the syrup fully dissolves into the milk.

Step 3: Layer. Slowly pour the espresso over the sweetened milk to create that classic layered macchiato look. Spoon the ube coconut cold foam over the top, then finish with a sprinkle of toasted coconut chips if desired. Enjoy right away!

Optional Variations & Dietary Adjustments

• Make It Dairy-Free. To keep the tropical coconut vibe while avoiding dairy, swap the heavy cream for full-fat canned coconut cream and use your favorite plant-based milk—like oat, almond, or coconut milk—in place of the 2% milk. 
• Lower the Sugar. If you prefer a less sweet drink, reduce the amount of coconut syrup in the milk base and/or foam, or use a sugar-free coconut syrup. 
• Extra Coconut Flavor. If you’re a big coconut fan, add a splash of coconut milk along with the regular milk or increase the toasted coconut chips on top. 
• Make It an Iced Latte Instead of a Macchiato. Prefer everything fully mixed? Simply pour the espresso into the milk and coconut syrup and stir before adding the cold foam. The flavor will be the same, but the drink will be more evenly blended rather than layered.
• Add Vanilla. A drop or two of vanilla extract or a small splash of vanilla syrup can add a cozy bakery-like sweetness.

Serving Suggestions

This iced ube coconut macchiato is best enjoyed freshly made while the cold foam is thick and fluffy. Serve it in a tall glass so you can see the beautiful layers of milk, espresso, and purple-tinted foam on top. A clear glass makes it snap-worthy for Instagram and makes the drink feel a little extra special.

Because of its creamy coconut flavor and lightly sweet profile, this drink pairs wonderfully with buttery pastries and breakfast-y treats. I love serving it alongside matcha muffins with coconut buttercream, Hawaiian banana bread, or coconut protein chia pudding to double down on the coconutty goodness!

Recipe Success Tips

• Use strong espresso or concentrated coffee. Since this drink is served over milk and ice, a bold shot of espresso helps the coffee flavor stand out. If you’re using a home espresso machine, pull a fresh shot right before assembling the drink so it has the best aroma and crema.
• Froth the cold foam until it’s thick but pourable. You’re looking for a texture similar to melted ice cream—creamy and fluffy, but still able to gently cascade over the drink. If it’s too thin, froth for another few seconds; if it’s too thick, stir in a splash of milk to loosen it.
• Pour the espresso slowly for the layered look. To create classic macchiato layering, pour the espresso slowly over the back of a spoon or gently down the inside of the glass. This helps the espresso float above the milk before the foam goes on top.
• Start with a light hand on the ube extract. Ube extract can vary in strength depending on the brand. Begin with a small amount, taste the foam, and add a drop more if you want a stronger ube flavor or a deeper purple color.
• Toast the coconut chips for extra flavor. If your coconut chips aren’t already toasted, quickly warm them in a dry skillet for 2-3 minutes until fragrant and lightly golden. This brings out their natural sweetness and adds a wonderful nutty aroma to the drink.
• Stir before drinking if you want a balanced flavor. While the layered presentation looks beautiful, giving the drink a quick stir after admiring it blends the espresso, coconut milk, and foam together for the most evenly flavored sip.

FAQs

DIY Iced Coconut Ube Macchiato Nutrition

Each serving of this iced ube coconut macchiato contains about 352 calories, with 20 grams of fat, 38 grams of carbohydrates, and 7 grams of protein. Much of the fat comes from the heavy cream used in the cold foam, which is what gives the drink its rich, velvety texture. The milk also contributes a bit of protein and helps balance the bold flavor of the espresso.

The 38 grams of carbohydrates—34 grams of which come from sugar—mainly come from the coconut syrup. If you’d like to lighten things up, feel free to use less syrup and/or swap in sugar free coconut syrup instead.

With 104 milligrams of sodium, the drink remains relatively moderate. Overall, this iced ube coconut macchiato is best enjoyed as an occasional treat or afternoon pick-me-up. Making it at home also gives you flexibility—you can easily adjust the amount of coconut syrup or foam to customize the sweetness and richness to your taste. Enjoy every tropical sip! 🏖️🌴

Total nutritional content per serving is:

• Calories: 352 calories
• Total Fat: 20 grams
• Protein: 7 grams
• Sodium: 104 grams
• Carbohydrates: 38 grams
• Sugar: 34 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

Other Starbucks Copycat Recipes

xoxo Megan