This delicious iced matcha with coconut milk and raspberry simple syrup is the perfect summer pick-me-up! Sweet homemade raspberry syrup meets earthy matcha powder and creamy coconut milk.
I’m a sucker for lattes, like my pistachio matcha latte and vanilla oat milk latte, and I have plenty of coffee recipes, ranging from classic ones to more unique, flavored variations.
The flavor might seem unexpected, but it works great—matcha gives gentle caffeine, while raspberry syrup adds a bright fruitiness and natural sweetness. The coconut milk brings everything together with its creamy texture and subtle tropical flavor.
Though combined matcha powder and unsweetened coconut milk is considered healthy, the addition all the sugar in the raspberry simple syrup changes the story, so be warned!
I landed on this ratio for my iced matcha latte with coconut milk while experimenting during a particularly hot week. My first attempts combined matcha directly with fruit, which created muddy flavors. Everything started to come together when I tried layering them, it keeps each ingredient distinct and allows you to taste them individually before stirring.
This layered iced matcha latte takes about 15 minutes to prepare once you have the raspberry syrup ready. I love serving it for brunches or whenever friends drop by during the warm weather. The extra presentation always receives comments, but it's the balanced flavor that brings requests for refills (the same thing always happens with my pumpkin spice latte and iced cherry latte).
Ingredients for Iced Coconut Matcha Latte Recipe
Matcha powder – The base of the drink, high quality matcha green tea powder is a must! I’ve tried both ceremonial and culinary grade, and the ceremonial grade matcha creates a smoother, richer taste, but the culinary grade works just fine for this drink.
Coconut milk – Adds creaminess and a mild, nutty flavor. I prefer using full-fat coconut milk for a better texture for the final drink, but canned coconut milk works for a richer option. I also use coconut milk for my Virgin Bushwacker recipe. If you want something even creamier, almond milk or oat milk can be a good substitute.
Raspberry syrup – Sweetens the drink with a fruity and tangy kick, like in my raspberry mocktail. I use homemade raspberry syrup when I can for a fresher, more natural flavor, but store-bought also works in a pinch.
See the recipe card for exact quantities.
If you don't feel like making your own, this is a good storebought raspberry syrup.
Recommended Equipment for Matcha Lattes!
Here are the tools you need to make your iced matcha latte with coconut milk and raspberry simple syrup:
- Small bowl
- Fine mesh sieve or matcha sifter
- Bamboo whisk (chasen)
- Spoon
- Glass
- Kettle or small saucepan
How to Make an Iced Matcha Latte with Coconut Milk and Raspberry Syrup
Prepare the Matcha
Start by sifting the teaspoon of matcha powder into a small bowl to remove any lumps. This will make sure that the matcha mixes smoothly later.
Mix the Matcha
Add hot water (about 175°F) to the sifted matcha powder. Whisk vigorously until the matcha is fully dissolved and smooth. Let the mixture cool for about 5 minutes so it doesn’t melt the ice when added.
Assemble the Drink
Pour the raspberry syrup into the bottom of a clear glass. The syrup will add color and flavor, creating a nice base for the drink.
Add Ice
Fill the glass with ice cubes. You can use regular ice cubes or larger ones, depending on your preference.
Add Coconut Milk
Slowly pour cold coconut milk over the ice. To help create a layered effect, pour the milk gently against the back of a spoon. This will help the milk stay on top of the ice and create a nice contrast with the syrup below.
Layer the Matcha
Once the coconut milk is in place, gently pour the cooled matcha mixture over the back of a spoon to create a final layer on top. This layering technique gives the drink a visually appealing look and keeps the flavors separate until you stir.
Serve and Stir
Serve the drink with a straw. Be sure to stir the layers together before drinking to mix the flavors and enjoy the full taste of the matcha and raspberry.
Top Tips To Make Iced Matcha Latte with Coconut Milk
Sift the matcha powder thoroughly: Sifting the matcha before mixing helps remove any clumps, resulting in a smoother drink. It ensures the matcha blends evenly, preventing a gritty texture in your latte.
Use cold coconut milk for better layering: To maintain the layered effect, make sure the coconut milk is cold before pouring. This helps keep it separate from the raspberry syrup and creates a distinct visual layer when added to the ice.
Adjust the raspberry syrup to your taste: If you prefer a more intense raspberry flavor, you can increase the amount of syrup slightly. Just be careful not to overpower the matcha. Start with the recommended amount and add more if you like a sweeter, fruitier taste.
What to Serve With Iced Raspberry Matcha Latte With Coconut Milk
For a simple, wholesome breakfast or snack, try it alongside tropical vegan overnight oats. If you're craving something with a bit more texture, a serving of strawberry rhubarb compote chia pudding.
For a more savory option, serve your latte with easy shrimp salad stuffed avocados. If you’re in the mood for something sweet, pair it with easy lime bars or a few christmas rosemary shortbread cookies with cranberry coulis.
Iced Matcha Latte With Coconut Milk and Raspberry Simple Syrup
Ingredients
- 1 teaspoon matcha powder
- 2 tablespoons hot water 175°F
- 1 cup coconut milk beverage
- 3 tablespoons raspberry syrup
- 1 cup ice cubes
Instructions
- Sift matcha into small bowl to remove lumps.
- Add hot water to matcha. Whisk until smooth. Let cool 5 minutes.
- Pour raspberry syrup into bottom of clear glass.
- Add ice cubes.
- Slowly pour cold coconut milk over ice, pouring against back of spoon to create layer.
- Gently pour cooled matcha mixture over coconut milk, pouring against back of spoon to create final layer.
- Serve with straw and stir before drinking.
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