This is one of those drinks that looks like it came straight out of a fancy café…
except you can make it in just 10 minutes at home.
You’ve got juicy mashed strawberries, a thick and creamy coconut layer,
and that bold hit of matcha poured right over the top.
It’s fresh, a little indulgent, and seriously satisfying to make—
especially when you see those layers come together.
For Coconut Cream Strawberry Matcha
- Strawberries – the base of the drink, mashed to release their natural sweetness and juices.
- Coconut Milk – full fat works best here, creating a rich and creamy layer that balances the drink.
- Maple Syrup – adds a gentle sweetness; you can adjust it depending on how sweet you like your drinks.
- Vanilla Powder – gives a subtle warm flavor that rounds out the coconut cream.
For Matcha Layer
- Matcha Tea Powder – provides that bold, earthy flavor and signature green color.
- Hot Water – used to dissolve the matcha into a smooth, lump-free tea.
For Assembly
- Ice – fills the glass and helps keep the layers distinct and refreshing.
Iced Strawberry Matcha Latte with Coconut Cream
Easy strawberry matcha latte recipe with coconut milk. This layered aesthetic drink is refreshing, dairy free, and perfect for summer mornings.
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PinServings: 1
Notes
Ingredients
- 1/2 cup sliced strawberries
- 1/3 cup full fat canned coconut milk
- 1 tablespoon maple syrup, or to taste
- 1/4 teaspoon vanilla powder
- 1 teaspoon Matcha tea powder
- 2 ounces hot water
- Ice to fill glass
Instructions
- Step 1
Place the sliced strawberries at the bottom of a glass. Mash them thoroughly using a muddler until they release their juices. - Step 2
In another glass, whisk the matcha tea powder with hot water until smooth and fully dissolved. - Step 3
In a separate glass, whisk together the coconut milk, maple syrup, and vanilla powder until the mixture becomes thick and creamy. - Step 4
Add ice to the glass with the strawberries. Pour the coconut mixture over the ice, then finish by adding the prepared matcha on top. Serve immediately.
- Why is my matcha clumpy?
Matcha can be a little stubborn sometimes. If you just dump and stir, you’ll get lumps. Whisk it really well with hot water (or shake it in a jar!) until smooth and frothy—worth the extra few seconds. - What’s the best coconut milk to use?
Full-fat canned coconut milk is the way to go. It gives you that thick, creamy layer that makes this drink feel extra indulgent. The carton stuff just won’t cut it here. - Why does my matcha taste bitter?
It’s all about the water temperature. If your water is boiling hot, it can make the matcha taste harsh. Let it cool slightly before whisking—smooth, mellow flavor every time. - Can I make this without a whisk?
Absolutely! No fancy tools needed. Just add the matcha and hot water to a jar, seal it, and shake it up. Instant froth, zero stress. - How do I get those pretty layers?
Ice + slow pouring = magic. The thicker coconut layer naturally sits between the strawberries and matcha. Take your time pouring, and you’ll get that café-style look every single time.
