This coconut cream whipped matcha is a lot like the dalgona coffee that was trending last year, but the matcha version! Our recipe uses whipped coconut cream instead of egg whites or dairy whipped cream, so it's completely egg-free and dairy-free. Add it to the top of your favorite milk or use it in place of whipped cream on your favorite desserts.
You can use this whipped matcha however you want, but it's best served on top of a cold drink on a hot summer day. Mollie loves hers over almond milk and ice. For other refreshing summer drinks, check out our Coconut Water Mocktail or Lemon and Strawberry Hibiscus Tea.
- Matcha powder - you want to buy plain matcha powder, not matcha latte mix or anything with sugar/sweetener. The only ingredient should be matcha. Some grocery stores carry matcha powder, usually in the tea/coffee aisle or the international aisle. We buy ours at Costco--it comes in a big bag and is a lot cheaper than the little containers you can get at the grocery store. You can also buy matcha powder online.
- Canned coconut cream - Make sure you buy coconut cream and not coconut milk, which is thinner and more of a liquid. You can usually find coconut cream in the canned fruit and vegetable aisle or in the international aisle at the grocery store. We use Thai Kitchen coconut cream because our grocery store carries it, it whips well, and it has a subtle (not overwhelming) coconut flavor. I would not recommend Trader Joe's coconut cream because it has a super overwhelming flavor and doesn't whip well.
See recipe card for quantities.
First, we lightly whip our coconut cream. It's a lot like making dairy whipped cream, but there's no need to get super stiff peaks here--you can tell my peaks are pretty soft in the picture below. To make it, empty the solid contents of your coconut cream into a mixing bowl, discarding any liquid. Mix with a hand mixer on high for 1-2 minutes, or until soft peaks start to form.
Add your matcha powder and honey, and mix until thoroughly combined. We don't like ours super sweet, but if you like it a bit sweeter, add extra honey to taste.
If you're serving your whipped matcha over milk, fill a glass about ⅔ full with milk and ice, then top with the whipped matcha. Enjoy! You can just sip the matcha off the top, or use a straw to mix everything all together.
How to serve
We like to serve our whipped matcha over iced milk, but here are some other ideas:
- Add a dollop on top of vanilla ice cream in place of whipped cream
- Serve on top of vanilla cake, pound cake, or angel food cake
- Add to the top of your pancakes, waffles, or french toast
- Serve over fresh fruit
Dairy-free whipped cream is a finicky thing. For best results, only use the solid part of the coconut cream. If your can of coconut cream is mostly liquid, throw it into the refrigerator for a few hours--it'll firm up! You can also try refrigerating the bowl that you plan to whip the cream in--a cold environment is your friend here!
Frequently asked questions
Matcha is a powder made from grinding up a specific type of green tea leaves. It's popular in East Asia and is high in antioxidants. It's also been known to help with concentration and focus.
This recipe only works with coconut cream. Coconut milk is similar to coconut cream; both are a combination of coconut flesh and water. However, coconut cream has a higher concentration of coconut flesh, so it's a little thicker and easier to whip.
It is! Unlike some other whipped matcha recipes, this one uses coconut cream to get the whipped effect, not egg whites or whipped cream.