Ingredients:

  • 1 tsp (2g) matcha powder
  • 2 tbsp (30ml) warm water
  • 1 cup (240ml) pure unsweetened coconut water
  • 1 cup (150g) ice cubes
  • 1/4 cup (60ml) chilled coconut cream
  • 1 tsp (5ml) maple syrup

Instructions:

  1. Sift the matcha powder into a bowl to remove all clumps. Add the warm water and whisk vigorously in a 'W' motion or use an electric frother until the tea is vibrant green and a thick layer of froth forms on the surface.
  2. Fill a clear glass to the brim with ice cubes and pour the chilled coconut water over the ice, leaving about two inches of space at the top.
  3. In a separate small pitcher, combine the chilled coconut cream and maple syrup. Froth using a handheld mixer for 30–60 seconds until the mixture transforms into a thick, velvety foam.
  4. Slowly pour the matcha concentrate over the coconut water, using the back of a spoon to create a distinct layer. Gently dollop the coconut cloud foam on top.