Matcha Coconut Cloud

Ceremonial Matcha Recipe

Matcha Coconut Cloud

A creamy iced matcha with a soft coconut “cloud” on top — airy, lightly sweet, and beautifully layered. Think tropical calm: clean matcha, cool milk, and a whipped finish you sip through.

Coconut foam · Emerald base · Iced & silky

The concept

Foam on top, calm below

This drink is all about texture: an emerald matcha base that stays clean and smooth, topped with a light coconut foam that feels like a soft cloud. Keep sweetness minimal so coconut tastes natural and matcha stays vivid.

You can make it dairy-free (coconut + oat) or extra creamy (coconut + whole milk). Either way: layered, airy, refreshing.

Airy coconut cloud Clean matcha base Minimal sweetness
Quick details
Yield 1 iced drink
Time 5–7 minutes
Texture Layered + foamy
Sweetness Optional
The essentials

Ingredients & Ratio

Make two parts: a smooth matcha base + a whipped coconut cloud. Keep both cold-friendly and lightly sweetened (or not at all).

Matcha base

2 g ceremonial matcha (≈ 1 tsp, heaped)
40 ml water at 75–80°C
150–200 ml cold milk (oat, dairy, or coconut)

Use a slightly stronger base so matcha stays vivid under the cloud.

Coconut cloud

60–90 ml coconut cream (or thick canned coconut milk)
1–2 tsp maple or honey (optional)
Pinch of salt (optional)

Chill coconut cream for the fluffiest foam.

Tools

Fine sieve (recommended)
Whisk or frother
Small jar or cup for shaking/foaming

No whisk? A jar + vigorous shake makes an easy cloud.

How to

The ritual steps

First, dissolve matcha completely. Then build your iced base. Finally, float the coconut cloud on top and sip through.

1
Whisk matcha smooth
Sift ~2 g matcha into a bowl/cup. Add 40 ml water at 75–80°C. Whisk (or froth) for 10–20 seconds until silky and clump-free.
2
Build the iced base
Fill a glass with ice. Add 150–200 ml cold milk. Pour the matcha base in and stir until uniform and emerald.
3
Make the coconut cloud
In a jar, add 60–90 ml chilled coconut cream. Optional: add 1 tsp maple/honey + a tiny pinch of salt. Froth for 10–15 seconds (or shake hard for 20 seconds) until foamy.
4
Float the cloud
Spoon or pour the coconut foam on top. Serve layered. Sip through the cloud, then stir if you want it fully creamy.
Troubleshooting
Cloud won’t foam?
Use chilled coconut cream (thicker is better). If using canned coconut milk, scoop the solid “cream” layer.
Too heavy?
Thin the cloud with 1–2 tbsp cold milk before frothing, or use less coconut (60 ml).
Matcha tastes muted?
Keep matcha at 2 g and water at 40 ml for a stronger base, and avoid boiling water.
Want it extra “tropical”?
Add ¼ tsp vanilla to the coconut cloud or a tiny pinch of toasted coconut on top.
Cloud
A soft coconut finish for matcha

Whisk matcha clean. Keep milk cold. Float a coconut cloud on top — airy, creamy, and quietly indulgent.

Serving note For best foam, chill coconut cream well. For best matcha, whisk with warm water first — then go cold.

Emerald below. Coconut cloud above.

Back to blog