Make the best coconut cloud matcha at home with this step-by-step recipe using matcha, coconut milk, and dreamy foam.
The best coconut cloud matcha isn’t just a drink—it’s a ritual. I’ve whipped up thousands of recipes in my time, but this one? It hits different. It’s got the clean green power of ceremonial-grade matcha, the rich creaminess of coconut milk, and a dreamy foam layer that could make a barista cry. Whether you’re ditching your second cup of coffee or just want to treat yourself to something that tastes like a tropical spa day in a glass, this is the recipe.
Making the Most Delicious Coconut Cloud Matcha!
Ingredients (Serves 1)
Matcha Base:
- 1 teaspoon ceremonial-grade matcha powder (high quality matters here!)
- 2 tablespoons hot water (not boiling—about 175°F)
- 1 teaspoon maple syrup or honey (adjust to taste)
- 1/4 teaspoon vanilla extract (optional but highly recommended)
Coconut Cloud Layer:
- 1/2 cup full-fat canned coconut milk (chilled overnight)
- 1/4 cup cold coconut milk (carton or additional canned)
- 1–2 teaspoons maple syrup or powdered monk fruit sweetener
- 1/4 teaspoon vanilla extract
- Pinch of sea salt
Optional Garnish:
- Toasted coconut flakes
- Matcha dusting
- A few ice cubes (if serving cold)
Instructions
Step 1: Make the Matcha Base
- Sift the Matcha: In a small bowl or matcha whisking bowl, sift 1 teaspoon of ceremonial-grade matcha. This ensures no clumps and gives a silky smooth finish.
- Add Water & Whisk: Pour in 2 tablespoons of hot water (not boiling). Using a bamboo whisk (chasen) or handheld milk frother, whisk briskly in a zig-zag motion until the matcha is fully dissolved and slightly frothy on top.
- Sweeten It: Stir in your maple syrup or honey, and add a few drops of vanilla if using. Set aside.
Step 2: Create the Coconut Cloud
- Chill and Shake the Canned Coconut Milk: Take your chilled full-fat coconut milk and give it a shake. Scoop 1/2 cup into a mixing bowl.
- Add Sweetener, Salt, and Vanilla: Combine the coconut milk with cold carton coconut milk, sweetener of choice, vanilla, and a pinch of sea salt.
- Froth It Up: Use a hand frother or immersion blender to whip the mixture until it’s airy, thick, and cloud-like. You want a creamy foam with some body—not liquid, not whipped cream, but something in between. Think cappuccino foam but with tropical flair.
Step 3: Assemble the Dream
- Pour the Matcha: In a tall glass (or matcha tumbler), pour the matcha mixture over a few ice cubes if you’re serving cold.
- Spoon the Coconut Cloud on Top: Gently layer the coconut cloud over the matcha base. It’ll float on top like a latte crown.
- Finish with Flair: Sprinkle toasted coconut flakes or dust with extra matcha powder for a finishing touch that screams “yes, I made this from scratch.”
Pro Tips from a Kitchen Veteran
- Matcha matters: Always go ceremonial-grade for drinks. Culinary-grade is best for baking.
- Coconut creaminess: Chill your canned coconut milk overnight. Skim off the solidified cream if you want an ultra-thick cloud.
- Serve immediately: The foam holds for 10–15 minutes, but it’s best enjoyed fresh.
- Make it hot: Skip the ice and warm both matcha and milk if you prefer a cozy version.
There’s something magical about watching that thick, dreamy coconut foam swirl into bright green matcha—it’s a little piece of heaven in a glass. Whether you’re starting your morning with intention or winding down with something clean and creamy, this best coconut cloud matcha is an easy, luxurious upgrade to your daily routine. With just a handful of ingredients and a couple of tricks, you’ll be making matcha like it’s second nature.
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