Vanilla and toasted coconut lend tropical vibes to this refreshing Iced Matcha Latte recipe.
(This post is sponsored by So Delicious.)
It’s no secret I love the combination of matcha green tea powder, vanilla, and coconut.
I’ve been whisking together this combo as a hot beverage all winter long, but since the weather is starting to warm up, I’ve been craving something chilled instead.
Matcha over ice is a no brainer, but I knew it was completely meant to be when I saw So Delicious’s® Vanilla Coconutmilk at Sprouts the other day. The creamy texture and nutty flavor take this iced matcha latte to a place that’s utterly dreamy. Seriously.
On top of the flavor, So Delicious’s® parent company, Danone North America, is a B-corp, which means they’re third-party certified for their eco-friendly business practices, too.
See? This iced matcha latte just keeps getting better and better.
How to make a Toasted Coconut Iced Matcha Latte
We haven’t even talked about the toasted coconut yet. Have you tried it? Toasting coconut flakes brings out their natural nutty flavor in a way that’s like no other.
There are two basic ways you can toast coconut:
- Skillet Method: Add to a dry, hot skillet over medium-high heat and cook 5 minutes, stirring often, or until coconut turns golden brown.
- Oven Method: Spread on a baking sheet and bake at 325ºF 10 minutes, stirring halfway through, or until coconut turns golden brown.
Once your coconut is toasted, you’re ready to make the latte.
Add your toasted coconut flakes to a blender container with matcha, vanilla flavored coconutmilk, and a pinch of salt. I also like to use a tad more vanilla and some agave for sweetness but these are totally optional.
Like my hot matcha latte recipe, I make this whole thing in my blender. This helps break down the coconut flakes, and you get a really nice froth on top without having to use a milk frother.
The next question is whether to strain or not.
Even after blending, you’ll probably notice a few small pieces of coconut that remain.
I don’t bother straining them out, but if you like a smoother texture, I recommend running the blended latte through a fine mesh strainer to separate the larger coconut solids.
It’s also really easy to turn this recipe into a frozen blended matcha latte if that’s more your thing! Just add the ice cubes to the blender when you put everything else in. (Don’t strain if you’re making it this way, though!)
- 2 tablespoons unsweetened coconut flakes
- 2 teaspoons matcha powder
- 2 cups So Delicious® Dairy Free Unsweetened Vanilla Coconutmilk
- 1 teaspoon vanilla extract
- 1 teaspoon agave nectar (optional)
- ⅛ teaspoon salt
- Ice cubes
- Toasted coconut flakes (optional)
- Heat a small skillet over medium-high heat. Spread coconut flakes on the skillet and cook 5 minutes, stirring often, or until coconut turns golden brown. Remove from heat.
- Add toasted coconut (reserve some for garnish if desired), matcha powder, coconutmilk, vanilla extract, agave nectar (if using), and salt to blender container. Cover and blend on high 1 minute, or until smooth. There will likely still be some small pieces of coconut. If you prefer a smoother texture, run the latte through a strainer before serving to remove the solids.
- To serve, pour the latte over ice cubes in a tall glass. Garnish with additional toasted coconut flakes if desired.
If you prefer a blended matcha latte, add ice cubes to the blender container with the other ingredients and blend on high. Don’t strain.