Iced Coconut Matcha Latte

Iced Coconut Matcha Latte

Iced Coconut Matcha Latte (16 oz / ~470 ml)

Ingredients

  • Coconut milk (or coconut cream diluted): 180–200 ml

  • Coconut jelly or coconut purée (optional but recommended): 60–80 g

  • Ice cubes: Fill cup

  • Matcha powder (high quality): 2 g

  • Hot water (75–80°C): 50 ml

  • Simple syrup (optional): 5–10 ml

Method

  1. Add coconut jelly or coconut purée to the bottom of a clear cup.

  2. Fill the cup with ice.

  3. Pour coconut milk over the ice.

  4. Whisk matcha powder + hot water until completely smooth.

  5. Slowly pour the matcha over the ice to keep a clean green top layer.

  6. Serve cold. Do not stir for presentation.

Notes

  • Matcha color must be deep green, not pale. Adjust to 2.5 g if needed.

  • Coconut base should be creamy, not watery, to keep layers sharp.