On hot summer days, we often crave lighter, fresher drinks that are effortless and full of flavour and nutritional goodness. This Coconut Matcha Latte Recipe ticks all these boxes. Cool, fresh and tasty, it takes under 5 minutes to make and will quickly become a seasonal favourite. High in antioxidants, healthy fats and vitamins, we make this Iced Coconut Matcha Latte with coconut milk rather than dairy, so it is dairy-free and vegan. It is also suitable to enjoy during the puree stage after Bariatric Surgery, as this matcha liquid meal can be whipped up quickly for a nourishing and energising breakfast, coffee alternative or 3 pm snack.
This recipe combines the vibrant essence of matcha with coconut milk and a nutrient-rich secret ingredient - pumpkin seeds (1)! Crafted with intention, our pumpkin matcha latte combines the earthy undertones of organic matcha with coconut milk and pumpkin seeds. It is sweetened naturally with fresh pitted dates, raw honey, or a touch of stevia.
What is Matcha?
Matcha is a powdered green tea traditionally enjoyed as part of Japanese cuisine. It has a well-rounded, earthy flavour, and unlike other varieties of green tea, matcha is not bitter. Matcha is high in antioxidants, including catechins, which are more easily absorbed by the powdered form of the tea (2). The powdered green tea has also been associated with health benefits, including reducing inflammation and improving cognitive function (2). Matcha is readily available and can be purchased from local supermarkets, specialty tea stores, organic health food stores, and Asian grocery stores.
The Coconut Milk Advantage
Coconut milk is a beautiful plant-based alternative to regular cow’s milk. Using coconut milk in this recipe makes this matcha with coconut milk latte suitable for vegans and individuals pursuing a plant-based lifestyle. Rich in healthy fats, coconut milk mellows the vibrant flavour of the matcha and lends a creamy texture to this coconut matcha drink. The main fat contained in coconut milk is the beneficial Lauric acid, a medium-chain triglyceride (MCT) (3). Lauric acid is found naturally in mother’s milk and is a crucial component in the formation of monolaurin in our bodies. Monolaurin is a compound that has antibacterial and antiviral functions (3).
Coconut milk also has antioxidant properties, containing phenolic compounds that may protect against oxidative stress in your body (4). By drinking this iced coconut latte, you can reap the antioxidant benefit of the superfood combination of coconut milk and matcha powder in this matcha latte recipe!
A Quick Note on Coconut Butter
In this recipe, you will be making your own coconut milk using a combination of water and coconut butter. Coconut butter can be purchased from health food stores, however we like to make our own . Simply add 500g of desiccated coconut to a blender and blend on high speed until the coconut becomes a smooth paste.
Alternatively, you can use ready-made coconut milk. Simply swap half of the water in the recipe for coconut milk and replace the coconut butter with tahini or another nut spread of your preference. Coconut milk is usually found in major supermarkets as UHT milk or tinned in the International Ingredients Aisle. Tinned coconut milk can be stored for a long time, so keep a few tins in your pantry to pull out whenever you crave this sensational iced matcha latte with coconut milk.
Iced Coconut Matcha Latte Nutrient Benefits
Antioxidants: The vibrant matcha powder is packed full of antioxidants called catechins, including metabolism-enhancing EGCG and calming L-theanine for focused alertness, plus chlorophyll to assist your body’s natural detoxification process.
Vitamin C – This iced matcha with coconut milk latte contains vitamin C, which supports immune health.
MCTs - Medium-chain triglycerides (MCTs) provide a quick source of energy and support cognitive function, making your iced coconut latte not just a treat for your taste buds but a boost for your brain.
Protein – While not brimming with protein initially, this coconut matcha drink works as a great base recipe to boost with a variety of protein additions to suit your needs and preferences. Our favourite protein sources include unflavored collagen peptides, almond butter, silken tofu, nonfat Greek yogurt and of course, our Bn Healthy Whey Protein Isolate [link to product].
HOW TO MAKE Pumpkin Matcha Latte
This is a straightforward recipe, suitable for any level of kitchen confidence! We love how quickly the ingredients can be simply blended together for a convenient iced matcha drink. This iced matcha and coconut latte recipe is quite high-yielding, making 1.2L of this delicious matcha coconut drink. One serving is about 250ml, so you will have plenty left after making this beverage. A handy meal prep tip: If you intend to drink it within the week, store it in a jar in the fridge. If you want to keep it for a longer period, portion it into zip lock bags and store them in the freezer. That way, when the craving strikes, you have a convenient individually portioned matcha latte ready to drink!
Nutrition Facts per Serving
Serving Size 250ml
Energy 1572 kJ
Protein 15.78g
Total Fat 31.3g
Carbohydrate 7.5g
Dietary Fibre 5.52g
Iron 4.51mg
Calcium 27.82mg
1) Batool M, Ranjha MMAN, Roobab U, Manzoor MF, Farooq U, Nadeem HR, Nadeem M, Kanwal R, AbdElgawad H, Al Jaouni SK, Selim S, Ibrahim SA. Nutritional Value, Phytochemical Potential, and Therapeutic Benefits of Pumpkin (Cucurbita sp.). Plants (Basel). 2022 May 24;11(11):1394. doi: 10.3390/plants11111394. PMID: 35684166; PMCID: PMC9182978. URL: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9182978/
2) Kochman J, Jakubczyk K, Antoniewicz J, Mruk H, Janda K. Health Benefits and Chemical Composition of Matcha Green Tea: A Review. Molecules. 2020 Dec 27;26(1):85. doi: 10.3390/molecules26010085. PMID: 33375458; PMCID: PMC7796401. URL: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7796401/
3) Suyitno T. Health Benefit of Coconut Milk. Indonesian Food and Nutrition Progress. 2003; 10(2):106-12. URL: https://core.ac.uk/download/pdf/298725373.pdf
4)Asiri N. Karunasiri, Mahendra Gunawardane, Chathuri M. Senanayake, Nimanthi Jayathilaka, Kapila N. Seneviratne, "Antioxidant and Nutritional Properties of Domestic and Commercial Coconut Milk Preparations", International Journal of Food Science, vol. 2020, Article ID 3489605, 9 pages, 2020. https://doi.org/10.1155/2020/3489605 , URL: https://www.hindawi.com/journals/ijfs/2020/3489605/
