I started keeping a pitcher of this in the fridge last summer and haven’t stopped. Matcha is already good cold — it’s actually better that way, no bitterness — and coconut milk does the same thing dairy does in a latte but lighter and with a little sweetness built in. Five minutes, four ingredients.
The one thing that matters: the water temperature. Boiling water on matcha makes it bitter. Around 175°F — just off the boil, or a kettle that’s sat for two minutes — and it dissolves smooth with a slight natural sweetness. Get that right and everything else is just assembly.
Prep: 5 minutes · No cook · Makes 1 drink
Four Ingredients
- 1 to 1½ teaspoons matcha powder — sifted before using
- ¼ cup (60ml) hot water — around 175°F, not boiling
- ¾ cup (180ml) coconut milk — full-fat canned (shaken) for creamier; coconut beverage from a carton for lighter
- 1 teaspoon honey, maple syrup, or simple syrup — optional
- Ice, to fill the glass
On the coconut milk: Canned full-fat coconut milk gives you something thick and genuinely creamy — shake it before opening since the cream separates. Carton coconut beverage (Silk, So Delicious, etc.) is thinner and closer to oat milk in texture. Both work; the result is different. I use canned.
On the matcha: Culinary grade is fine for an iced drink — you’re adding sweetener and coconut anyway, so the subtle flavor differences between grades matter less than they would in a plain tea bowl. Buy fresh matcha and keep it in the fridge after opening.
How to Make It
Sift and Whisk the Matcha
Sift the matcha into a small bowl — this breaks up any clumps that would otherwise stay stubbornly lumpy even with vigorous whisking. Pour the hot (not boiling) water over it and whisk in a brisk back-and-forth zigzag until it’s fully dissolved and you see a light foam on the surface.
No bamboo whisk? A small kitchen whisk works. A milk frother works even better — thirty seconds and it’s completely smooth with actual foam. That’s my honest preference.
Mix with Coconut Milk and Sweeten
Pour the whisked matcha into the coconut milk and stir together. Add sweetener if using and stir until dissolved. Taste it — if it’s too strong, add a splash of cold water; if it needs more sweetness, add another half teaspoon.
Pour Over Ice and Serve
Fill a tall glass with ice. Pour the matcha-coconut mixture over the top. Top with toasted coconut flakes if you want to dress it up. Serve immediately — matcha settles as it sits and coconut milk can separate. Give it a stir if it’s been sitting for a few minutes.
Ways to Change It
- Mint version: Muddle a few mint leaves in the glass before adding ice and pouring — herbal, bright, very good in summer
- Vanilla: Add ¼ teaspoon vanilla extract when you add the sweetener — makes it taste a little like dessert
- Tropical smoothie: Blend everything with a handful of frozen mango or pineapple — completely different drink, also excellent
- Stronger and darker: Use 2 teaspoons matcha for a more assertive green tea flavor — skip or reduce the sweetener
The One Thing That Goes Wrong
Boiling water directly on matcha. It scorches and goes bitter. If your kettle just boiled, let it sit off heat for two minutes before pouring. A thermometer is the easiest fix — 175°F (80°C) is the target.
Everything else about this drink is forgiving.
Per Serving
- ~120 calories (with full-fat coconut milk and 1 teaspoon honey)
- 9g fat (all from coconut), 8g carbs, 2g protein
Naturally dairy-free and vegan. Lower caffeine than coffee but with L-theanine, which tends to make the energy feel steadier. A good midday drink.
Make a Pitcher This Weekend
This scales up easily — triple or quadruple the recipe, store it in a jar in the fridge, and pour over ice when you want it. It keeps for about a day before the matcha starts to settle and separate more significantly. Better made fresh, but a same-day pitcher is very practical.
Tell me in the comments whether you used canned or carton coconut milk and whether you added anything. Rate the recipe, save it on Pinterest, and subscribe for more drink recipes.
Print
Coconut Matcha Cooler
Matcha whisked in hot water and mixed with coconut milk, a touch of sweetener, and poured over ice. Five minutes, four ingredients. Calmer than coffee, more interesting than plain iced tea.
- Total Time5 minutes
- Yield1 serving 1x
Ingredients
The Drink
- 1.25 tsp matcha powder, sifted
- 60 ml hot water, around 175°F (80°C) — not boiling
- 180 ml coconut milk — full-fat from a can (shaken) or coconut beverage from a carton
- 1 tsp honey, maple syrup, or simple syrup (optional)
- 1 generous handful of ice
Optional
- 60 ml cold water, to thin if desired
- 1 pinch toasted coconut flakes, for garnish
Instructions
Whisk the Matcha
- Sift and whisk: Sift the matcha into a small bowl to break up any clumps. Pour the hot water (175°F — just off the boil, not boiling) over it and whisk in a brisk zigzag motion until the powder is fully dissolved and a light foam forms. If you don’t have a bamboo whisk, a small kitchen whisk or even a milk frother works.
Build the Drink
- Combine and sweeten: Pour the whisked matcha into a glass or shaker with the coconut milk. Stir together. If using sweetener, add it now and stir until dissolved. Taste — adjust sweetener or add a splash of cold water if you want it thinner.
- Pour over ice: Fill a tall glass with ice and pour the matcha-coconut mixture over. Top with toasted coconut flakes if using. Serve immediately — matcha settles and coconut milk can separate as it sits.
Notes
The single most important technique: don’t use boiling water on the matcha. 175°F (80°C) is the sweet spot — boiling water scorches matcha and turns it bitter. If you don’t have a thermometer, let the kettle sit for 2 minutes after boiling. Full-fat canned coconut milk gives a creamier result; coconut beverage from a carton (like Silk or So Delicious) is lighter and closer to a regular iced latte in texture. Stir before each sip if the drink sits.
- Prep Time: 5 minutes
- Category: Beverage, Drink
- Cuisine: Japanese-Inspired
Nutrition
- Calories: 120
- Sugar: 5
- Sodium: 15
- Fat: 9
- Saturated Fat: 8
- Carbohydrates: 8
- Protein: 2
