A creamy iced matcha drink topped with fluffy whipped coconut cream, combining earthy matcha with lightly sweetened plant-based milk.
Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 10 minutes, plus overnight chilling
Serves: 2
Cuisine: Japanese-inspired
Course: Drink
Tags: Dalgona Matcha · Matcha Latte · Coconut Matcha · Iced Matcha · Japanese Drinks · Vegan Drinks · Matcha Recipes
Ingredients
- ¼ cup coconut cream, using the solid part from a chilled can of coconut milk
- 2 tsp powdered sugar, or a sweetener such as agave syrup or maple syrup
- 1 tsp matcha powder, plus a pinch for garnish
- 1½ cups unsweetened plant-based milk, such as oat, almond or coconut milk
- Ice cubes, for serving
Method
1. Prepare the coconut cream
Place a can of full-fat coconut milk in the refrigerator overnight.
Carefully scoop the solidified coconut cream into a mixing bowl, avoiding the liquid at the bottom of the can.
2. Whip the coconut cream
Using a hand mixer or stand mixer, whip the coconut cream on high speed for 3–4 minutes, until fluffy and light.
3. Add the matcha and sweetener
Sift the matcha powder and powdered sugar into the whipped coconut cream to prevent lumps.
Whip for a further 2–3 minutes, until smooth and well combined.
The mixture should have a light, airy consistency similar to whipped cream.
4. Assemble the drinks
Fill two glasses with ice cubes.
Pour approximately ¾ cup of your chosen plant-based milk into each glass.
5. Add the topping
Gently spoon the whipped matcha mixture over the milk.
Sprinkle a small pinch of matcha powder over the top for garnish.
6. Serve
Serve with a straw, or stir gently before drinking to combine the creamy matcha topping with the milk.
