A cool and creamy take on a café favourite – fluffy whipped matcha served over iced milk in a mug. It’s light, refreshing, and beautifully layered. Ideal for slow sipping or an afternoon pick-me-up.
Main INGREDIENTS
- Fruit
Ingredients
Method
Ingredients
- ½ tablespoon matcha powder
- 2 tablespoons icing sugar, sifted
- ½ cup coconut cream, chilled (the set top layer of the tinned coconut cream)
- 500ml coconut milk, chilled
- Toasted desiccated coconut for serving
-
Method
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1Place the chilled coconut cream into a medium sized bowl and whisk until it reaches soft peaks. Add the matcha powder and the icing sugar and whisk until combined.
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2Fill each mug with ice. Divide the chilled coconut milk between 2 mugs and top with the whipped matcha. Sprinkle with the toasted coconut. Serve immediately.
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