A coconut matcha latte is a rich, tropical take on the classic matcha latte that replaces dairy milk with coconut milk for a drink that is creamy, naturally sweet, and distinctly indulgent. The coconut and matcha combination is one of the most popular flavour pairings in the matcha world and it works because the richness of coconut balances the earthy bitterness of matcha in a way that few other ingredients do.
Which coconut milk to use
The choice of coconut milk significantly affects the result. Full-fat coconut milk from a can is the richest option. It produces a thick, creamy latte with a pronounced coconut flavour and a beautiful texture, almost like a thin coconut cream drink.
Barista coconut milk from a carton is specifically formulated for hot drinks,
froths reasonably well, and has a lighter coconut flavour that lets the matcha
come through more clearly. Light coconut milk from a carton is thin and watery
and does not add the creaminess that makes this drink worthwhile. For the best
result, use either full-fat canned coconut milk diluted slightly with water, or
barista coconut milk.
Ingredients
•
1 teaspoon matcha powder
•
60 ml warm water at 70 to 80 degrees Celsius
•
200 ml coconut milk, full-fat canned or barista carton
•
1 teaspoon honey or maple syrup
•
Ice for the iced version
Hot version
Sift the matcha into a small
bowl and add the warm water. Whisk briskly in a W motion until smooth and
frothy. Add the sweetener to the matcha concentrate and stir to dissolve. Warm
the coconut milk gently in a small saucepan, being careful not to boil it.
Full-fat canned coconut milk can separate slightly when heated, which is
normal. Stir it back together if needed. Pour the warm coconut milk over the
matcha and stir. The fat in the coconut milk gives the drink a silky, rich
texture.
Iced version
Prepare the matcha with warm
water and sweetener as above. Let it cool for a minute. Fill a glass with ice.
Pour the cold coconut milk over the ice. Pour the matcha concentrate over the
back of a spoon for a layered effect or simply pour it in and stir. The coconut
milk creates a lovely white base against which the green matcha stands out
beautifully.
Why coconut and matcha work together
Coconut milk has a rich, fatty,
slightly sweet character with a tropical note that softens the earthy
bitterness of matcha effectively. The fat in coconut milk coats the palate and
suppresses the perception of bitterness even more effectively than lighter
milks. The natural sweetness of coconut means you need very little added
sweetener, often just a teaspoon of honey is enough. The combination creates a
drink that is complex, satisfying, and feels considerably more indulgent than
its ingredient list suggests.
Common questions
Can I use coconut cream
instead of coconut milk? Coconut
cream is very thick and rich. Dilute it with equal parts water before using it
in a latte to avoid an overpoweringly rich result.
Does canned coconut milk work
in an iced latte? Yes. Shake the can
well before opening or stir to recombine the fat and liquid. Pour directly over
ice.
How do I make this a bubble
tea? Add cooked and sweetened
tapioca pearls to the glass before the ice and coconut milk. It becomes a
coconut matcha bubble tea.
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