This Coconut Matcha Cloud is a light, refreshing drink that pairs hydrating coconut water with a silky matcha cold foam. It delivers gentle, sustained energy and a tropical twist on a classic matcha latte—perfect for warm days or whenever you want a lighter alternative to milk-based matcha drinks.
If you love matcha, this trending drink is worth a try: Coconut Matcha Cloud. It combines the clean, subtly sweet flavor of coconut water with a creamy, airy matcha foam that sits on top like a cloud.
The concept is simple: cold coconut water forms the base and a lightly whipped matcha cream is spooned over the top. The contrast between the bright green foam and the clear coconut water is beautiful, and the flavor is a balanced mix of grassy matcha and tropical coconut.
This recipe requires just a handful of ingredients and about ten minutes to make. It’s an excellent swap for a heavier matcha latte when you want something more hydrating and refreshing. It’s also easy to adapt to a vegan version.
What Matcha to Use
Matcha is a powdered green tea made by grinding shade-grown tea leaves into a fine powder. The shading process increases chlorophyll, yielding the vivid green color and a flavor profile that ranges from sweet and vegetal to more robust and slightly bitter, depending on quality.
There are commonly two grades of matcha:
- Ceremonial grade: The highest quality, with a vibrant green color and a smoother, less bitter taste. Best for drinking straight or in delicate milk-based preparations.
- Culinary grade: Designed for cooking and baking; its flavor is stronger and can be slightly more bitter when used in beverages.
For this cold foam, choose a ceremonial-grade matcha if you can. It provides a cleaner taste and a brighter appearance, which makes the foam both tastier and more visually appealing.
Ingredients You Need
- Coconut water. This is the hydrating base of the drink. Use fresh or pasteurized bottled coconut water for a clean, slightly sweet flavor. Avoid coconut milk—this recipe uses the lighter coconut water.
- Heavy whipping cream. The cream creates the rich, airy cold foam. For a lighter or vegan version, swap for coconut cream or a vegan whipping cream alternative.
- Milk (a splash). Add a small amount of milk to the cream to loosen the texture so the foam whips up light and velvety. Use dairy or any unsweetened plant milk.
- Ceremonial grade matcha powder. Start with about 1½ teaspoons (roughly 4 grams) in the foam, plus a pinch extra to dust on top.
- Ice cubes. Serve the drink cold over plenty of ice.
How to Make Vegan Coconut Matcha Cloud
To make this drink vegan, replace the heavy whipping cream with full-fat coconut cream or a commercial vegan whipping cream. Use a splash of oat or almond milk to adjust the texture. Whip the vegan cream until it thickens, then fold in the matcha just as you would with dairy cream.
More Drink Recipes
- Maple Cream Latte
- Black Sugar Hojicha Latte
- Banana Pudding Matcha Latte
- Tamarillo Juice
- Corn Cream Latte
Coconut Matcha Cloud
Jaja Bakes
10 minutes
10 minutes
1 serving
Ingredients
- 50 ml heavy whipping cream
- 20 ml milk (or non-dairy milk)
- 1 1/2 tsp (about 4 g) ceremonial grade matcha powder, plus more for dusting
- 100–150 ml coconut water
- Ice cubes
Instructions
- In a small bowl or glass, combine the heavy cream and milk. Sift the matcha powder into the cream to avoid clumps. Whisk vigorously with a small whisk or use a handheld milk frother until the mixture is slightly thickened and aerated.
- Fill a serving glass with ice. Pour 100–150 ml of coconut water into the glass, leaving room at the top for the foam.
- Spoon the matcha foam gently over the coconut water so it rests on the surface. Dust a little extra matcha on top for color if desired. Serve immediately and stir before drinking if you prefer a blended flavor.
Nutrition
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Calories: 225 kcal
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Carbs: 7 g
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Protein: 6 g
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Fat: 19 g
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