How to Make Coconut Matcha Cloud

Looking for a lighter, ultra‑refreshing take on matcha? This Coconut Matcha Cloud layers crisp coconut water under a pillowy matcha cold foam for café‑worthy vibes with minimal effort. It’s the perfect warm‑weather swap for a classic matcha latte—light, hydrating, and beautifully layered . One glass comes together in under 10 minutes with just a handful of ingredients.

Why you’ll love it

• Light yet satisfying: Coconut water keeps it crisp while the foam adds creaminess without heaviness
• Stunning layers: A soft, pourable cloud that floats and marbles for that coffee‑shop look
• Dialed sweetness: Simple syrup blends instantly and keeps flavors clean

Ingredients

• Matcha cold foam
  • 42.5 g cold heavy cream
  • 26 g cold milk (dairy or barista oat)
  • 3 g matcha powder, sifted
  • 5.5 g simple syrup (about 1 tsp), to taste
  • Small pinch of fine sea salt (optional)
• Base and ice
  • 210 g chilled coconut water
  • 66 g ice

Step‑by‑step

1. Prep the matcha cold foam
   • Add 42.5g heavy cream, 26g milk, 3g sifted matcha, and 5.5g simple syrup to a chilled bowl.
   • Whisk with an electric frother until thickened and glossy with a soft, pourable consistency—ribbons that briefly hold their shape (20–40 seconds).
     
2. Build the base
   • Fill a tall glass with 66g ice. Pour in 210g well‑chilled coconut water.
3. Float the cloud
• Spoon the matcha cold foam over the coconut water to form a thick “cloud.”
• Optional: dust with a pinch of matcha.