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.
This recipe originally appeared on GratefulGrazer.com.