- Use ceremonial-grade matcha for the best color and smoothest flavor.
- Chill the coconut cream before whipping. It thickens faster and creates a fluffier cloud.
- You can adjust the sweetness by changing the amount of condensed milk or swapping it for honey.
- For a creamier texture, replace part of the coconut water with coconut milk or oat milk.
- Serve immediately for the prettiest layered look. The matcha cloud slowly blends into the coconut base over time.
Coconut Cloud Matcha
Coconut cloud matcha is a light and creamy iced drink with a whipped matcha “cloud” resting over coconut water. It’s visually stunning, energizing, and perfect for hot days when you want something refreshing but indulgent.
Ingredients
- 1 tsp ceremonial-grade matcha
- 2 tbsp hot water (80°C)
- 2 tbsp chilled coconut cream
- 1 tbsp condensed milk
- ¾ cup coconut water
- ice cubes
Instructions
- Sift matcha into a bowl to remove clumps.
- Add hot water and whisk until smooth and slightly frothy.
- Add coconut cream and condensed milk, then froth until thick and creamy.
- Fill a glass with ice and pour in coconut water.
- Slowly layer the whipped matcha mixture on top.
- Insert a straw, stir gently, and enjoy.