Iced Matcha Coconut Latte

Looking for a coffeehouse drink that’s as eye-catching as it is energizing?

Our Iced Matcha Coconut Latte layers smooth, slow-steeped coffee with vibrant green matcha and creamy coconut milk for a tropical-meets-tea twist.

The mellow sweetness of coconut softens the coffee’s boldness while matcha adds a gentle, earthy lift, which is perfect for hot afternoons or when you want a refreshing pick-me-up that doubles as a show-stopping treat.

About Matcha & Its Benefits

Matcha is a finely ground powder made from specially grown green tea leaves, prized for its vibrant color and delicate, earthy flavor.

Unlike steeped tea, you consume the whole leaf, which means you get a higher concentration of nutrients and antioxidants.

Rich in catechins like EGCG, matcha is known for supporting metabolism and providing powerful free-radical protection.

Its natural combination of caffeine and the amino acid L-theanine delivers a calm, focused energy which is perfect for a gentle lift without the jitters.

Iced Matcha Coconut Latte

A smooth, gently caffeinated drink that combines the mellow sweetness of cold-brewed coffee with the grassy brightness of matcha and creamy coconut milk.

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Course Drinks

Cuisine American

Servings 1

Calories 200 kcal

Equipment

• Cold-brew maker or large jar/French press – for brewing the coffee concentrate (if not buying ready-made).
• Fine mesh strainer or coffee filter – to strain the cold brew after steeping.
• Matcha whisk (chasen) or handheld milk frother – to blend matcha powder smoothly with hot water.
• Small bowl or matcha bowl – for whisking the matcha.
• Tall serving glass – 12–16 oz to showcase the layered look.
• Measuring spoons/cups – to keep ratios consistent.
• Long spoon or stirring stick – to gently swirl before drinking.
• Ice cube tray – for making ice, if not using store-bought.

Ingredients

  

• 6–8 oz Cold brew coffee unsweetened (180–240 ml)
• 4 oz Coconut milk light or full-fat, unsweetened (120 ml)
• 1 tsp Matcha powder ceremonial grade if possible
• 2 oz Hot water not boiling, ~175 °F / 80 °C (60 ml)
• 1-2 tsp Maple syrup or honey or to taste
• Ice cubes as desired
• Optional garnish: Coconut flakes or a mint sprig

Instructions

 

• Prepare Matcha:

  Sift the Powder: Use a small fine-mesh strainer to sift the 1 teaspoon of matcha into a dry bowl. This removes clumps and ensures a smooth, lump-free drink.

  Add Hot Water: Heat filtered water to about 175 °F / 80 °C (not boiling, which can create bitterness). Pour 2 ounces (60 ml) over the sifted matcha.

  Whisk to Froth: Using a bamboo whisk (chasen) or a handheld milk frother, whisk in a rapid zigzag motion (an “M” or “W” shape) until the matcha is fully dissolved and a thin layer of foam forms on top.
• Sweeten & blend: Stir maple syrup or honey into the warm matcha until dissolved.
• Layer the drink: Fill a tall glass with ice. Pour in cold brew coffee. Slowly add coconut milk to create a marbled effect. Top with matcha. Gently pour the sweetened matcha over the coconut layer. Garnish with a pinch of coconut flakes or a mint sprig if desired.
• Serve & swirl: Present the drink with distinct layers for visual impact; stir before sipping to combine.

Notes

Estimated Total: ≈ 180–200 calories per serving
(Closer to 180 if lightly sweetened, up to ~200 if you use 2 tsp sweetener or full-fat coconut milk.)

Tips to Adjust Calories:

• Lower calories: Use light coconut milk or unsweetened coconut beverage (~40 kcal per cup) instead of full-fat canned milk.
• Higher calories/creamier: Add a splash of coconut cream (+40–50 kcal per tablespoon).

 

Additional Tips:

 

Cold Brew Strength: Use a concentrate ratio (about 1:3 coffee to water) if you like a stronger flavor. For a milder drink, dilute with extra water when serving.

Matcha Quality Matters: Choose ceremonial-grade matcha for vibrant color and smooth taste. Culinary grade works but may be slightly more bitter.

Water Temperature for Matcha: Don’t use boiling water; aim for about 175 °F / 80 °C to avoid a scorched or bitter flavor.

Make-Ahead Convenience: Both the cold brew and the coconut-matcha mixture can be prepared a day in advance. Store in sealed containers in the fridge.

Sweetener Flexibility: Maple syrup adds a subtle caramel note, but agave, simple syrup, or even a few drops of vanilla syrup all work well.

Layering for Presentation: To achieve distinct layers, pour the matcha slowly over the back of a spoon so it floats on top of the coconut coffee base.

Dairy-Free & Vegan: Naturally plant-based if you choose a vegan sweetener, making it ideal for those avoiding dairy.

Optional Garnishes: A dusting of matcha, toasted coconut flakes, or a mint sprig enhances aroma and visual appeal.

 

Tips & Variations

 

• Stronger Coffee Kick: Use a concentrate-style cold brew (1:3 ratio of coffee to water).
• Iced Latte Twist: Swap cold brew for a double shot of chilled espresso for a bolder taste.
• Plant-Based Sweetener: Agave or simple syrup works well for a vegan option.
• Extra Creaminess: Add a splash of coconut cream on top for a dessert-like treat.

Keyword coconut coffee recipe, iced matcha latte with coffee, layered iced coffee, matcha cold brew, vegan coffee drinks

Whether you’re after a mid-afternoon boost or a weekend treat that rivals your favorite café, this Matcha Coconut Cold Brew delivers a refreshing balance of smooth coffee, vibrant matcha, and creamy coconut in every sip.

It’s simple to make, gorgeous to serve, and endlessly customizable; proof that a bit of creativity can turn everyday ingredients into something truly special.

Grab your glass, swirl those layers together, and enjoy a drink that’s as beautiful as it is energizing.