Coconut Matcha Cold Foam

Recipes

Coconut Matcha
Cold Foam

Entirely dairy-free and somehow the creamiest one on the list. The trick is chilling the coconut cream overnight.

Made withThe Usual Original
Time10 mins
DifficultyEasy
Makes1 serving

Ingredients

  • Ice
  • ¾ cup (180ml) oat or almond milk

Matcha Base

  • 1½ tsp (4g) The Usual Original
  • ¼ cup (60ml) warm water, never boiling

Coconut Cold Foam

  • 4 tbsp thick coconut cream, chilled overnight
  • 1 tsp maple syrup

To Finish

  • Toasted coconut flakes

Method

  1. Chill first. Refrigerate the tin of coconut cream overnight and scoop only the thick cream from the top.
  2. Whisk the foam. Whisk the coconut cream and maple syrup until thick and holding soft peaks.
  3. Dissolve. Whisk the matcha with the warm water until smooth.
  4. Build. Fill a glass with ice, add the oat milk, then layer the matcha over it.
  5. Top. Spoon the coconut foam on and scatter with toasted coconut.

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