New Matcha Colada Recipe
matcha. pineapple. coconut milk. apple
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Ingredients
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Matcha Pineapple Base
Coconut & Apple
Sweetener & Ice
Garnish (optional)
Method
Matcha Pineapple Base
- 1
Bloom matcha
Sift 1 tsp matcha into a small bowl. Add 2 tablespoons hot (not boiling, about 175°F / 80°C) water. Whisk briskly in a zig-zag motion until smooth, frothy, and lump-free, about 15–30 seconds.
- 2
In a blender, combine 1 cup unsweetened pineapple juice and 1 cup fresh pineapple chunks. Pour in the whisked matcha and blend on high for 20–30 seconds until fully incorporated and smooth.
Coconut & Apple
- 3
Add 3 tablespoons full-fat coconut milk and 1 cup chopped cold apple (or 1 cup unsweetened apple juice) to the blender. Add 1 teaspoon fresh lime juice. Blend another 10–15 seconds to combine.
Sweetener & Ice
- 4
Add 1 teaspoon honey or simple syrup and 1 cup ice cubes to the blender. Blend on high until smooth and slightly slushy, about 20–40 seconds depending on blender strength. Taste and adjust sweetness or texture: add up to 1 tsp more sweetener if needed, or an extra 1–2 tablespoons coconut milk for creaminess.
Serve & Garnish
- 5
Pour the matcha colada into a chilled tall glass. If desired, garnish with a pineapple wedge or leaf, a pinch (about 1/2 tsp) toasted shredded coconut, and a light dusting (about 1/4 tsp) of matcha on top.
- 6
Stir once before drinking to incorporate any settled creaminess. Serve immediately.