Methodology: recipes are kitchen-tested for repeatability with UK measurements and practical substitutions before publication.
A creamy coconut matcha latte recipe with practical ratios, easy swaps, and no gritty texture.
Coconut Matcha Latte (Dairy-Free)
Quick answer
For a smooth coconut matcha latte, whisk matcha with a small amount of warm water first, then add gently heated coconut milk to avoid clumps.
Ingredients
Ingredient tip: Using buy matcha powder UK helps keep flavour smooth and balanced in this recipe. (1 serving)
- 1 to 1.5 tsp culinary or latte-grade matcha
- 60 ml warm water (about 75–80°C)
- 180 ml unsweetened coconut milk (carton style for lighter texture)
- Optional: 1 tsp maple syrup or date syrup
- Pinch of salt (optional, balances bitterness)
Method
- Sift matcha into a bowl or mug.
- Add warm water and whisk to a smooth paste, then frothy liquid.
- Heat coconut milk until steaming, not boiling.
- Combine milk with matcha and stir or froth briefly.
- Sweeten to taste and serve immediately.
Common texture fixes
- Too thick: Use carton coconut milk or split with oat milk.
- Too thin: Increase matcha slightly or use barista coconut blend.
- Too bitter: Lower water temperature and add a small sweetener.