Iced Matcha Coconut Latte - This iced matcha coconut latte is creamy, refreshing, and lightly sweet with a smooth, velvety texture that feels café-level at home. Matcha brings grassy, rich depth with a clean bitterness, balanced by coconut milk’s soft richness and a bright vanilla note. The drink stays cold and silky without tasting watery, and the color looks vibrant and inviting in the glass. It takes minutes to make and is an easy morning drink that also works as an afternoon pick-me-up.

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Iced Matcha Coconut Latte - Matcha can taste gritty or flat if it is not whisked properly, so the technical focus here is making a smooth matcha concentrate before adding milk. After testing, I found that sifting matcha and whisking it with a small amount of warm water creates the smoothest result; warm water helps the powder dissolve and build a glossy foam, while cold water can leave clumps. Coconut milk can separate when poured over ice, so shaking the milk with sweetener first helps create a more stable emulsion and a creamier mouthfeel. A small amount of vanilla and salt makes the flavor feel rounder: vanilla softens matcha bitterness, and salt sharpens sweetness so the drink tastes balanced. If you want a stronger latte, reduce the milk slightly rather than adding extra matcha; too much matcha can make the drink taste harsh and muddy. This shows how basic ingredients create something special: matcha and coconut become café-style when you whisk for smoothness, balance sweetness, and build the drink in layers. The method is straightforward but delivers professional results, and it aligns with my focus on technique over complexity—sift, whisk, and shake to guarantee a smooth, creamy iced latte without grit or clumps.

Dietary Notes

✓ Café-Style Iced Latte
✓ Creamy Coconut Texture
✓ Smooth No-Clump Matcha
✓ Ready in Minutes

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Why You'll Love This

Silky, Not Gritty: Sifting and whisking matcha builds a smooth, glossy concentrate.
Balanced Sweetness: Coconut richness and vanilla soften bitterness for a clean finish.
Quick Morning Drink: Simple method delivers a professional result with minimal tools.
Easy to Customize: Adjust sweetness, strength, or milk while keeping the same technique.

Iced Matcha Coconut Latte

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 5min

❄️ Cool Time: 0

🔥 Cook Time: 10min

🥨 Yield: 1

🍞 Method: Blending

🌾 Diet: Vegetarian

★ ★ ★ ★ ★

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restaurant Ingredients

2 tsp matcha powder, sifted
1/4 cup (60 ml) warm water (about 175°F / 80°C)
1 cup (240 ml) coconut milk (carton or light canned)
1/2 tsp vanilla extract
2 tsp, plus more to taste maple syrup (or honey)
pinch fine salt
1 1/2 cups ice
1 tsp toasted coconut flakes (optional)

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✏️

matcha powder, sifted Sift matcha to prevent clumps and grit; good matcha whisks into a smooth, glossy concentrate with clean bitterness.
warm water (about 175°F / 80°C) Warm water helps matcha dissolve and foam; water that is too hot can make matcha taste harsh and muddy, so keep it below boiling.
coconut milk (carton or light canned) Shake coconut milk before using so it stays creamy; shaking with sweetener helps emulsify for a velvety iced latte.
vanilla extract Vanilla softens matcha bitterness and builds a rounder flavor; it makes the latte taste more café-style and cohesive.
maple syrup (or honey) Sweetener balances bitterness; add gradually so the drink stays bright and not overly sweet, especially if your coconut milk is already sweetened.
fine salt A pinch of salt sharpens sweetness and keeps the finish clean; it prevents the latte from tasting flat or overly bitter.
ice Use plenty of ice to keep the drink cold; large cubes melt slower and help the latte stay creamy instead of watery.
toasted coconut flakes (optional) Toasted coconut adds aroma and a light crunch; sprinkle on top right before serving so it stays crisp and fragrant.

list_alt Instructions

1

Step 1: Sift matcha into a bowl or shaker cup - sifting breaks up lumps so the drink stays smooth and not gritty.
2

Step 2: Add warm water and whisk briskly 20–30 seconds until glossy and foamy - whisking builds a smooth concentrate and prevents clumps.
3

Step 3: In a jar, combine coconut milk, maple syrup, vanilla, and a pinch of salt, then shake 10 seconds - shaking helps emulsify for a creamier mouthfeel.
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Step 4: Fill a tall glass with ice and pour in the sweetened coconut milk - building on ice keeps the latte cold and refreshing.
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Step 5: Pour matcha concentrate over the top and stir gently - layering looks vibrant and stirring guarantees balanced flavor in each sip.
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Step 6: Taste and adjust sweetness, then garnish with toasted coconut if using - small adjustments keep bitterness and sweetness in balance.

Nutrition Facts

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Calories 160

Protein 2g

Carbs 16g

Fiber 1g

Sugar 12g

Fat 10g

Sodium 120mg

Potassium N/A

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Serving Suggestions

Serve the latte in a tall glass packed with ice so it stays cold and refreshing. Pour coconut milk first for a creamy base, then add the matcha concentrate on top for a beautiful layered look, and stir right before drinking for a balanced sip. Garnish with a light dusting of matcha or toasted coconut flakes if you want a café-style finish. For the best texture, drink soon after making so the foam stays glossy and the coconut milk stays creamy.

How to Store?

Store matcha concentrate (matcha plus water) in a sealed jar in the refrigerator for up to 24 hours; whisk or shake before using because natural settling can happen. The fully mixed latte is best fresh, but you can refrigerate it for up to 12 hours and shake vigorously to recombine before serving over fresh ice. Freezing is not recommended because coconut milk can separate and lose its velvety texture after thawing. For make-ahead, pre-portion sifted matcha and sweetener, then add warm water to whisk and shake with coconut milk when ready.

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