We’re taking you to the tropics with this take on a summer classic made with our Matcha Ceremonial Grade Kagoshima Natural Farming and wholesome ingredients. Complete with a toasted coconut glass rim and a garnish of pineapple, this is the perfect drink for the warm months. Summer has never tasted better!
Prep Time: 10 mins
Servings: 1 glass
Ingredients
- 3g AVANTCHA Matcha Ceremonial Grade Kagoshima Natural Farming
- 350ml coconut milk
- 80ml cup of warm water
- 350ml cup coconut milk
- 2 tbsp honey or maple syrup
- 2 tsp golden coconut sugar
- 1 cup of fresh pineapple juice
- Ice cubes
For the rim:
- 2 tbsp honey or maple syrup
- 3 tbsp coconut sugar
- 6 tbsp toasted shredded coconut
Directions
- Sift the AVANTCHA Matcha Ceremonial Grade Kagoshima Natural Farming powder into bowl or press whisk down several times to break up and loosen the powder.
- Add 50ml of water (75°C) and whisk briskly.
- Juice 1 large pineapple, then set in the fridge until needed.
- Lightly toast the shredded coconut in a pan.
- Mix the toasted coconut and coconut sugar.
- In a separate bowl add 2 tbsp honey or maple syrup.
- Dip the rim of the glasses in the honey, then dip in the shredded coconut mix.
- Combine the pineapple juice, coconut milk and 2 tbsp honey, In a large pitcher or jug, stir well.
- Add ice cubes to the glasses, and pour over the pineapple coconut drink followed by the Matcha.
- Decorate with slices of pineapple and enjoy!
Interested in checking out more of our Matcha recipes? Click here to discover more.
If you want more Matcha recipes to cool down with, click below to discover our Top 10 Matcha Cold Drinks.
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