Matcha Pina Colada Recipe

Combine and chill

Add 2 oz Diplomático Exclusiva rum, 3 oz fresh pineapple juice, 1 oz cream of coconut, 0.5 oz fresh lime juice and 0.25 oz simple syrup (if using) into a shaker. Fill the shaker with ice (approximately 1 cup).

Shake vigorously for 12–18 seconds until the outside of the shaker is frosty and well chilled.

Double-strain the mixture into a chilled Collins glass or a coupe filled with fresh crushed ice, depending on desired presentation. Reserve about 0.5–1 oz of the shaken cocktail in the shaker if you prefer to layer the matcha whip on top smoothly.

Prepare matcha slurry

Sift 1 tsp matcha powder into a small bowl to avoid clumps. Add 0.5 oz evaporated milk (or 0.5 oz water if not using evaporated milk) and whisk to form a smooth slurry.

In a chilled mixing bowl or small mason jar, combine 2 oz chilled heavy cream, the prepared matcha slurry, and 0.5 tsp powdered sugar (or simple syrup).

Whip by hand with a small whisk or with an electric frother/hand mixer on low speed until soft peaks form — the texture should be light and spoonable, not fully stiff (about 30–60 seconds with an electric frother; slightly longer by hand).

Taste the whip and adjust sweetness or matcha intensity by adding a pinch more powdered sugar or 0.25 tsp additional matcha dissolved in a few drops of water if needed.

Spoon or carefully pipe the matcha whip over the top of the drained cocktail so it forms a distinct green layer.

Lightly toast 1 tablespoon shredded coconut in a dry skillet over medium heat, stirring so it browns evenly, about 2–3 minutes. Remove immediately to cool so it doesn't burn.

Sprinkle the toasted coconut over the matcha whip and dust with ~0.25 tsp matcha powder for color and aroma.

Garnish the glass with a pineapple wedge or leaf on the rim. Serve with a short spoon or straw to encourage mixing of the matcha whip into the cocktail as it’s sipped.