3-Minute Light Coconut Matcha Cloud (Vegan)
Oct 1, 2026 by Hannah Sunderani
Say hello to this Coconut Matcha cloud. It’s a refreshing matcha drink that’s creamy, light, and thirst-quenching. Made with a coconut water base, and topped with a matcha coconut cold foam (from canned coconut cream, almond milk, matcha powder and maple syrup)
When it comes to matcha recipes, I like to think of myself as your “go-to resource.” I’ve been teaching matcha latte making since 2016, with my viral “how to make a matcha latte with almond milk,” where I break down the details in a simple, fail-proof way. Needless to say, I’m your expert when it comes to matcha drinks and recipes – creating matcha inspired recipes from matcha cookies to matcha chia pudding for over a decade! But this coconut matcha cloud takes the cake as one of my most favourite (and easy) creations!
This recipe takes just 3 minutes to make! It’s an impressive cafe-style drink that’s easy to achieve- and perfect during the warmer seasons when you’re looking for a refreshing beverage.
So, let me tell you exactly how to make this refreshing vegan coconut matcha cloud, so that you can enjoy it pronto!
Why You’ll Love My Recipe
Most recipes online are made with whipping cream to create a fluffy whipped cold foam. My version, however, is completely plant-based – using coconut cream for a coconut cold foam that’s just as fluffy.
But what makes my recipe stand out from the vegan Coconut Matcha Clouds that I’ve tried, is that I’ve combined the coconut cream with almond milk for a lighter coconut cold foam. Most recipes use up to 1/2 cup of coconut cream to achieve a cold foam! – which is a lot of heavy cream in my opinion, that I personally don’t want to be drinking. It’s too many calories and too much saturated fat for my liking. Plus, amounts this high dilutes the matcha flavour that I like to have front and centre.
My recipe uses just 3 tablespoons of coconut cream, mixed with a bit of almond milk for a lighter coconut cold foam; which I much prefer. All while still achieving a light, creamy and fluffy cold foam.
I really think you’re going to love my version of the Coconut Matcha Cloud drink as much as I do!
Hannah xx
Ingredient Notes:
This recipe uses 5 simple ingredients to create a premium cold matcha drink that I know you’ll adore. You may already have these ingredients in your pantry! Here’s exactly what you’ll need:
- Coconut Cream: A plant-based alternative to traditional cream that’s used in this recipe. I recipe tested with both coconut cream and coconut milk, but I had a much better experience with coconut cream as it has a smoother and more consistent texture when chilled. The coconut milk tends to go chunky when chilled. I recommend chilling coconut cream before making cold foam, because the cold fat holds air much better, for a firm and stable foam that floats nicely above the coconut water. A great way to check that it will be effective is to shake the chilled can before opening it – it should sound liquidy. If it’s gone to a solid texture, the outcome will not be as nice.
- Almond Milk: I’ve mixed the coconut cream with almond milk for a lighter cold foam that’s a little less fat heavy than most coconut matcha clouds that I’ve tried. I recommend using a barista almond milk for the best results – it creates a more stable and firmer foam.
- Matcha: I always recommend to use ceremonial grade matcha because it’s much less bitter and has a natural sweetness. You will also notice is has a much more vibrant green hue.
- Maple syrup: A splash of maple syrup in the milk acts as a binder for a stiffer cold foam. I recipe tested without maple syrup but it bled more into the coconut water. If you’re not vegan, honey is also a great alternative.
- Coconut Water: Any coconut water brand will work great. I like to pick a pink coconut water because I think it looks really pretty against the green.
How to make this Light Vegan Coconut Matcha Cloud
Making this vegan coconut matcha cloud is simple and straight forward. As long as you chill your coconut cream in advance you should achieve excellent results! I like to use a handheld milk frother for whisking, it works really well. Here’s what you’ll do:
3-Minute Light Coconut Matcha Cloud (Vegan)
Ingredients
- 3 tbsp chilled coconut cream (chilled for at least one hour)
- 1 tbsp almond milk (homemade or barista works best here)
- 1 tsp maple syrup
- 1 tsp ceremonial grade matcha powder
- 2/3 cup Coconut Water (pink coconut water looks really pretty and has a nice natural sweetness)
- Crushed ice
Instructions
- Add chilled coconut cream, almond milk and maple syrup to a chilled glass*. Sift in the matcha powder. Using an electric milk frother, whisk until the matcha is fully combined and the mixture becomes fluffy and thick, about 1-2 minutes.
- Fill a glass with crushed ice, then pour in coconut water overtop. Very gently pour or scoop the matcha coconut cold foam on top to create a layered effect.
- Stir, sip and enjoy!
Notes
Approvals
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