Coconut Cloud Matcha Recipe

I’ve tried a lot of matcha recipes, but this one easily stands out.

The Matcha Coconut Cloud tastes like a mix between an iced matcha latte and a tropical dessert. It’s rich on top, light underneath, and the color contrast is beautiful.

What I love most is that it’s not just about flavor—it’s about texture. You get that creamy matcha “cloud” floating above coconut water, and every sip feels refreshing and luxurious at the same time.

I started making this recipe on hot afternoons when I wanted something energizing but not heavy, and it quickly became a favorite.

Once you whisk and pour that vivid green layer, you’ll see why it’s called a cloud—it really looks like one resting on your glass.

Why I Love This Recipe

This drink checks all the boxes for me: it’s simple to make, aesthetically pleasing, and genuinely delicious.

I’ve always loved experimenting with different ways to enjoy matcha, and this one feels special because it has balance: creamy, earthy, and light all in one sip.

It also gives me a caffeine boost without feeling overwhelming, which is exactly what I need in the afternoon.

Another reason I love it: the ingredients are easy to find. You don’t need fancy tools or rare matcha blends.

A good-quality ceremonial matcha, some coconut cream, and a frother are enough. Once you make it once, you’ll realize how versatile it is. You can play with sweetness, texture, and presentation.

I’ve made it with oat milk before instead of coconut water, and it turns into a thicker matcha dessert drink.

But the coconut version is always my favorite as it feels lighter and cleaner.

Coconut Cloud Matcha Tips and Tricks

Here are a few of my best tips for a perfect drinks every time:

• Use cold coconut cream: If it’s chilled, it will whip up faster and hold its structure better. Room-temperature cream tends to stay runny.
• Pick a bright green matcha: The color depends on the grade. Ceremonial matcha gives that vivid jade color you see in my photos, while culinary grades might look duller.
• Control sweetness early: Condensed milk adds richness but can overpower the matcha if you use too much. I usually start with one tablespoon and adjust next time.
• Don’t skip sifting the matcha: It prevents lumps and makes the foam smoother.
• Whisk direction matters: Move your frother in an “M” or “W” motion to get more air into the mix. This creates that cloud texture.
• Pour slowly: When layering, tilt your glass slightly and let the matcha fall gently so it floats instead of mixing right away.
• Optional twist: Try adding a few drops of vanilla extract to the coconut cream before whipping. It gives the drink a dessert-like aroma.

Coconut Cloud Matcha Step-by-Step Guide

Step 1: Sift and whisk your matcha

Start by sifting 1 teaspoon of ceremonial-grade matcha into a small bowl.

Sifting breaks up clumps, which helps the powder dissolve evenly. Add 2 tablespoons of hot water (around 80°C—not boiling).

Use a bamboo whisk or a small electric frother, and whisk until the liquid turns smooth and slightly frothy. You should see tiny bubbles forming on the surface.

Step 2: Add coconut cream and sweetness

Pour two tablespoons of chilled coconut cream into the matcha mixture.

Then add one tablespoon of condensed milk. If you prefer less sweetness, you can reduce this to half.

Froth again until the mixture thickens noticeably. It should start to feel heavier and creamier. This is your “cloud.”

Step 3: Prepare your base

Fill a clear glass with ice cubes and pour in ¾ cup of chilled coconut water.

The transparency of the coconut water helps the green layer stand out, which gives you that beautiful contrast.

If you want it creamier, you can replace part of the coconut water with coconut milk.

Step 4: Layer the matcha cloud

Now comes the fun part. Hold your glass at a slight angle and slowly pour the whipped matcha mixture over the back of a spoon or directly onto the ice.

Doing this gently helps the green layer stay on top rather than sinking.

You’ll see it settle slowly, forming a vivid green top layer that looks like a cloud hovering over the drink.

Step 5: Serve and enjoy

Insert a straw and give it a gentle stir when you’re ready to drink. The first few sips will taste rich and creamy, then gradually blend into the refreshing coconut layer below.

If you love visuals, serve it right after pouring. The two-tone effect makes it Instagram-worthy.

Extra Notes

If you want to turn this into a more dessert-style drink, add a small scoop of vanilla ice cream at the bottom before pouring the coconut water. It melts slightly and gives a silky texture.

You can also double the whipped matcha layer and spoon it over instead of pouring for a thicker top, almost like a matcha mousse.

I’ve even served this in small glasses after dinner. It feels fancy without any effort.

Check out more matcha recipes:

• Iced Matcha Lemonade Recipe
• Honey Matcha Latte Recipe (Warm + Cozy + Naturally Sweetened)
• Iced Pistachio Matcha Latte Recipe
• Iced Mango Matcha Latte Recipe (Fresh, Creamy, and Summer-Ready)
• Lavender Matcha Latte Recipe