Name: Make Your Own Coconut Matcha Cloud: Creamy Matcha with Coconut Water
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Japanese
Ingredients: 2 g Matcha; 30 ml water; 80 ml whole milk; 40 ml whipping cream; 1 tsp agave syrup; 220 ml coconut water; ice cubes

Go to the recipe ↓

Language:

I couldn’t get away from the Coconut Matcha Cloud on social media this summer, and to be honest, I was rather sceptical at first. Matcha with coconut water and a creamy ‘cloud’ on top? I wasn’t sure whether this combination could really taste as good as it looked. Then I happened to try the drink in a Korean restaurant and was immediately won over: refreshing, light, creamy and with just the right balance between the tangy Matcha and the sweet coconut water. My homemade Coconut Matcha Cloud might not look quite as perfect as some of the versions on Instagram, but it absolutely won me over flavour-wise, and that’s exactly why I want to share the recipe with you.

What is Coconut Matcha Cloud?

Coconut Matcha Cloud is a modern matcha drink that combines coconut water with a creamy, whipped matcha layer. The glass is first filled with ice cubes and well-chilled coconut water. On top of this comes the so-called ‘cloud’ made from Matcha, milk and cream, which becomes particularly light and creamy thanks to the whipping process. The two layers are only mixed together just before drinking.

What does ‘cloud’ actually mean?

The name refers to the light, whipped layer that sits on top of the coconut water and looks a bit like a cloud. To ensure the two layers remain clearly visible, the coconut water should be very cold and the Matcha cloud should only be slowly added just before serving. Before drinking, you can then stir everything together.

In terms of flavour, the Coconut Matcha Cloud differs significantly from a classic iced Matcha latte. Coconut water is much lighter than milk and has a subtle, natural sweetness. Added to this is the slightly tart and herbal flavour of the matcha, whilst the creamy top layer binds the two components together. The result is both refreshing and creamy, without feeling particularly heavy.

However, it’s important to clarify: Coconut Matcha Cloud is not a traditional Japanese drink. Rather, it is a modern, trendy drink that reinterprets Matcha in a new way. Matcha itself originates from Japanese tea culture and is traditionally whisked with hot water using a Chasen; coconut water and the creamy ‘Cloud’, on the other hand, are modern additions.

How to make your own Coconut Matcha Cloud: Here’s how

Although the Coconut Matcha Cloud looks quite elaborate with its two layers, it’s ready in just a few minutes. First, stir the sifted Matcha into water heated to around 80 °C until smooth. Then add milk, cream and a little sweetener, and whisk everything until light and creamy.

Next, fill a large glass with plenty of ice cubes and cold coconut water. Finally, slowly pour the Matcha Cloud over the top so that the two layers remain as distinct as possible. Simply give it a quick stir before drinking, and the fresh coconut water and creamy Matcha will blend together.

The key ingredients:

Matcha: This determines the flavour of the drink, so it’s worth using a high-quality Matcha with a balanced flavour that’s as mild as possible. Be sure to sieve the powder once before preparing the drink to ensure your Cloud turns out nice and smooth.
Coconut water: This forms the light and refreshing base of the drink. I prefer to use well-chilled coconut water with no added sugar, as it already has a natural, subtle sweetness.
Milk and cream: This combination makes the top layer creamy and ensures it foams up well. The cream gives the ‘cloud’ a little more stability, whilst the milk prevents it from becoming too heavy.
Sweetener: A small amount of honey is enough to round off the bitter notes of Matcha. If you prefer, you can use agave syrup or maple syrup instead.

CUSTOMER FAVOURITE

Matcha 30g (japanisches Grünteepulver, für Tee & Küche)

Japanisches Matcha Pulver für Tee, Desserts & Backen. Dieser Matcha von Otsuka Seicha ist ein fein gemahlenes Grünteepulver aus Japan mit intensivem Aroma und leuchtend…

€8,99

In stock

To make the Coconut Matcha Cloud, first prepare the Matcha with water heated to around 80 °C and stir it carefully until there are no more lumps. Then add cold milk, cream and a little honey. Whip this mixture briefly until you have a light and airy, yet still slightly runny, Matcha Cloud.

How to make your own Coconut Matcha Cloud step by step

Next, fill a large glass with ice cubes and well-chilled coconut water. Pour the Matcha Cloud over the top very slowly so that the characteristic two layers form. Serve immediately, take a moment to admire the pretty presentation, and stir everything together before drinking.

Tips for the perfect Coconut Matcha Cloud

Sift the Matcha beforehand: This prevents small lumps and ensures a particularly smooth Matcha Cloud.
Don’t use water that’s too hot: Let the boiled water cool down to around 80 °C. Water that’s too hot can make the Matcha taste unpleasantly bitter.
Use cold ingredients: It’s best to take the coconut water, milk and cream straight out of the fridge. This makes the drink particularly refreshing and ensures the layers remain visible for longer.
Do not whip the cloud too stiffly: The milk and cream should be creamy and light, but still pourable. If the mixture becomes too stiff, it will be difficult to pour onto the coconut water.
Pour slowly: Carefully pour the Matcha Cloud onto the coconut water. The layers look particularly beautiful if you let the mixture run slowly down the back of a spoon.
Stir just before drinking: To achieve the typical look, serve the Coconut Matcha Cloud in layers to begin with. Before taking your first sip, you can then mix the Matcha and coconut water together.

What goes well with the Coconut Matcha Cloud?

The Coconut Matcha Cloud is light, refreshing and, thanks to the creamy Matcha layer, still pleasantly full-bodied. It goes particularly well with Japanese cakes and small sweets that don’t overpower the delicate Matcha flavour.

Particularly delicious with it are:

Castella (Kasutera) – this light, airy honey cake goes wonderfully with the slightly bitter Matcha.
Japanese cheesecake – soft, fluffy and not too sweet.
Dorayaki – these little pancakes with a sweet anko filling provide a lovely contrast to fresh coconut water.
Warabi Mochi – a light combination, especially in summer.
Butter Mochi – if you fancy something a bit moister and sweeter.
Matcha Cookies – for anyone who simply can’t get enough of the taste of matcha.

Have you tried the Coconut Matcha Cloud yet? I’m curious to know whether the combination of Matcha and coconut water surprised you as much as it did me. Feel free to let me know in the comments how you got on with the drink – Itadakimasu!

Coconut Matcha Cloud

serves 1 | 10 minutes | 237 kcal

🖨️ Print PDF 📌 Save this pin

Coconut Matcha Cloud combines well-chilled coconut water with a creamy, whipped Matcha layer made from milk and cream. This trendy modern Matcha drink is light, refreshing and ready in about 10 minutes. Perfect for warm summer days.

Ingredients (for 1 large glass, approx. 400 ml |)

2 g Matcha (approx. 1 tsp) (im Shop ansehen)
30 ml water
80 ml whole milk
40 ml whipped cream
1 tsp agave syrup (or honey, maple syrup)
220 ml coconut water (well chilled)
a few ice cubes

Optional for decoration:
a little Matcha for dusting
a few coconut chips

Useful tools:
Matcha set with bowl and Chasen whisk (im Shop ansehen)
Fine sieve (im Shop ansehen)
Electric milk frother

Preparation (10 minutes)

Step 1

Gather the ingredients for the Coconut Matcha Cloud and check that you have everything. The coconut water and, ideally, milk and cream should be well chilled </ strong>. Also, have a Chasen or small whisk, a milk frother, a fine sieve and a large glass (approx. 400 ml) to hand.

Step 2

30 ml water – bring to the boil, then allow to cool to around 80°C. The water should no longer be boiling hot when used for the Matcha, so that its delicate flavour is preserved and it does not taste unnecessarily bitter.
Sift 2 g of Matcha through a fine sieve into a Matcha bowl or a tall mixing bowl. This makes it much easier for any small lumps to dissolve later.
Add the hot water to the Matcha and stir thoroughly with a Chasen or small whisk until a smooth, even Matcha mixture forms.

Step 3

Now add 80 ml whole milk, 40 ml whipping cream and 1 tsp agave syrup </ strong>to the Matcha. Whisk the mixture with an electric milk frother or a hand whisk for about 30–60 seconds until creamy. The Matcha Cloud should be nice and light, but still pour easily and not have the consistency of stiffly whipped cream.

Step 4

Fill a large glass generously with ice cubes. The colder the drink is, the more clearly the individual layers will remain visible later on. 220 ml well-chilled coconut water slowly pour over the ice cubes.
Now slowly pour the creamy Matcha mixture over the coconut water. It’s best to pour it directly over the back of a spoon or very carefully along the rim of the glass, so that the green cloud stays nicely on top to begin with.

Step 6

Decorate with a little Matcha or a few coconut chips as desired and serve straight away. Before drinking, you can gently swirl the two layers together or simply enjoy the Coconut Matcha Cloud just as it is.

Fancy some more delicious inspiration from Japan that goes well with the Coconut Matcha Cloud?