3-Minute Light Coconut Matcha Cloud (Vegan)

A glass iced matcha coconut cloud - with a layer of pink iced coconut water is being topped with a thick, green matcha cold foam poured from another glass.

3-Minute Light Coconut Matcha Cloud (Vegan)

Light, refreshing and easy to make Coconut Matcha Cloud! Made with a cold foam of chilled coconut cream, almond milk and matcha powder; drizzled over coconut water. Stir and enjoy! This recipe is vegan and lighter than other recipes with the use of almond milk - yet just as fluffy! A refreshing matcha drink you can feel good about sipping.

Course Breakfast, Drinks

Cuisine American, Southeast Asia

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 3

Total Time 3

Servings person

Calories 212kcal

Author Hannah Sunderani

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.

(Tip: Use your handheld milk frother at the surface first to pull in air, then submerge it completely. Froth for 45 to 60 seconds until thick, ribbon-like tracks form in the cream.)

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

*A chilled glass keeps the plant fats solid and prevents the micro-bubbles from popping before they form a stable foam structure. Chilled coconut cream creates a thicker and fluffier cold foam. To chill, place the coconut cream in the fridge for at least one hour before using.

Adding maple syrup to the coconut cloud mixture while blending thickens the liquid and prevents the foam bubbles from collapsing and bleeding downwards. I recipe tested without and it still tasted amazing, but the cold foam was more prone to bleeding into the coconut water.

Nutrition