Iced Matcha Coconut Recipe: Layered Matcha with Coconut Water
Matcha Coconut is a layered iced drink. A matcha shot poured slowly over ice and coconut water, built to stay in two distinct colours until the first stir.
Iced Matcha Coconut Recipe
Matcha Shot
- Soak the bamboo whisk in warm water to soften the prongs.
- Sift 2 g of matcha into the bowl.
- Add 20 ml of warm water (70°C) and whisk into a smooth paste.
- Pour in the remaining water (40 ml).
- Whisk in a W-motion until a fine foam forms.
- Drink immediately, while freshly whisked.
How to Make Matcha Coconut
- Prepare a matcha shot.
- Fill a glass with ice.
- Add coconut water up to the ice line.
- Pour the matcha shot slowly on top.
We don't recommend adding syrup to this recipe. Coconut water carries its own natural sweetness. If adding syrup, use it carefully — a little goes a long way, and too much will overpower the drink's clean, refreshing character.
Tips for the Perfect Layered Pour
Chill the coconut water before building the drink — the colder it is, the longer the matcha layer holds its shape on top.
Pour the matcha shot slowly, over the back of a spoon or down the side of the glass, so it settles rather than mixing straight through.
The matcha shot should be freshly whisked and still warm when poured.
Stir before drinking.
Tag us on social media at @estradora_tea and show us the result. Enjoy!
For more ideas, explore our other matcha recipes.
