Coconut Matcha Latte Recipe: Three Café-Friendly Methods

US volume measures in parentheses are approximate; use a scale for consistent results.

This coconut matcha latte can be built three ways: with coconut milk as the primary milk, with a homemade sweet coconut component or with a measured commercial syrup. Each method begins with Tay Leaf’s 4-gram matcha base so Kyoto Teien remains recognizable.

Coconut Matcha Latte Recipe

Yield: One drink
Matcha base: 4 grams (about 2 tsp) matcha and 30 grams (about 2 tbsp) water at 160°F

Method 1: Coconut Milk Latte

• 4 grams (about 2 tsp) Kyoto Teien matcha
• 30 grams (about 2 tbsp) filtered water at 160°F
• Approximately 160 grams (about ⅔ cup) chilled barista-style coconut beverage
• Optional: 10–15 grams (about 1⅔–2½ tsp) simple syrup, honey or vanilla syrup
• Ice

This is the most matcha-forward option because the coconut flavor comes from the milk rather than a concentrated syrup.

Method 2: Homemade Sweet Coconut Component

• 25–35 grams (about 1⅔–2⅓ tbsp) homemade coconut component
• Approximately 130–140 grams (about ⅝ cup) milk or oat milk
• One prepared 4-gram matcha base
• Ice

Method 3: Café Coconut Syrup

• 12–18 grams (about 2–3 tsp) coconut syrup
• Approximately 155–160 grams (about ⅔ cup) milk or oat milk
• One prepared 4-gram matcha base
• Ice

Homemade Sweet Coconut Component

Approximate yield: 280 grams (about 1⅛ cup)

• 200 grams (about ⅞ cup) unsweetened canned coconut milk, mixed thoroughly
• 80 grams (about ⅜ cup) granulated sugar
• 1 gram (about ⅛–¼ tsp) fine sea salt

1. Combine the coconut milk, sugar and salt in a small saucepan.
2. Warm gently while whisking until the sugar is completely dissolved. Do not reduce it aggressively.
3. Cool completely, transfer to a clean covered container and refrigerate.
4. Shake or whisk before portioning because natural separation can occur.

Begin with 25 grams (about 1⅔ tbsp) per drink. Increase toward 35 grams (about 2⅓ tbsp) for more coconut flavor, reducing the plain milk by the same amount so the cup remains balanced. Because this component contains coconut milk, treat it as a refrigerated perishable ingredient and follow local food-safety requirements.

Recommended Café Coconut Products

• Monin Coconut Syrup: A creamy tropical syrup; start with 12–18 grams (about 2–3 tsp).
• Torani Puremade Coconut Syrup: A clean café option; start with 12–18 grams (about 2–3 tsp).
• 1883 Coconut Syrup: A smooth, full-bodied coconut profile; start with 12–18 grams (about 2–3 tsp).
• 1883 Création Fruits Coconut: A thicker fruit-style component; begin with 25–35 grams (about 1¾–2½ tbsp) and reduce the milk accordingly.

A syrup and a thick coconut component are not interchangeable gram for gram. Taste and document them as separate formulas.

Prepare the Matcha Base

1. Sift 4 grams (about 2 tsp) of matcha.
2. Add approximately 15 grams (about 3 tsp) of water at 160°F and form a smooth paste.
3. Add the remaining water.
4. Whisk or froth until evenly dispersed.

Iced Coconut Matcha Latte

1. Choose one coconut method above.
2. Add the coconut component and milk to a 16 oz cup.
3. Fill the cup with ice.
4. Pour in the matcha base.
5. Stir thoroughly before drinking.

Hot Coconut Matcha Latte

Use a coconut beverage formulated for steaming when possible. Prepare the matcha base, steam approximately 220–230 grams (about 1 cup) of the coconut beverage and combine in an approximately 12 oz cup. If using coconut syrup, begin with 12 grams (about 2 tsp) and add it to the matcha base before pouring the steamed milk.

For Beginners at Home

The simplest version uses coconut milk beverage as the milk. Add sweetness only after tasting the finished drink. Canned coconut milk is much richer than a refrigerated coconut beverage and should be used as a component, not automatically substituted at the full milk quantity.

For Cafés

Select one coconut system and standardize it. Record the exact product, portion weight, milk, cup and ice standard. Shake coconut products before service when the manufacturer permits, because fat and solids can separate.

Use the standard Tay Leaf Matcha Base or approximately 34 grams (about 2 tbsp + 1 tsp) of prepared café batch per drink.

Adjusting the Flavor

If the drink is too rich, reduce the coconut component and replace it with milk. If the coconut disappears, increase it in 3–5 gram (about ⅝–1 tsp) increments. If the matcha becomes hidden, reduce the syrup before increasing the matcha.

Why Coconut Works with Kyoto Teien

Coconut’s creamy texture supports Kyoto Teien’s smooth mouthfeel and sweet nuttiness. A measured coconut portion allows the matcha’s green color, mellow grassiness and umami to remain visible.

Shop Kyoto Teien matcha, explore the Complete Matcha Guide, or visit Tay Leaf Wholesale.