Matcha · Drinks

Coconut Matcha Lychee Cloud

I made this on a hot afternoon when I wanted something cold and pretty and a little bit different from my usual matcha. Lychee and coconut together are a combination I grew up with in Malaysia and they pair with matcha in a way that is floral and tropical and genuinely refreshing. The matcha cloud on top is the part I love most. Whisking the matcha directly into heavy cream and frothing it gives you something thick and almost mousse-like that sits on top of the drink and slowly melts into it as you sip. The sago pearls are optional but they add a chewiness that makes the whole thing feel more like a proper drink from a dessert shop.

Ingredients

• 2 tbsp lychee syrup
• 1/2 cup coconut water, plus more to taste
• 1 tsp matcha powder
• 1/4 cup heavy cream
• 1 tsp maple syrup
• Ice
• Cooked sago pearls (optional, for texture)

Method

1. 1Blend the lychee syrup with coconut water until combined. Set aside.
2. 2Whisk the matcha and maple syrup into the heavy cream, then froth with an electric frother until smooth and cloud-like.
3. 3Fill a cup with ice, then pour in the blended lychee-coconut mixture. Add more coconut water if you would like it lighter.
4. 4Top with the matcha cloud.
5. 5Add cooked sago pearls on top if using, for texture.

Tips & Notes

Use a good quality lychee syrup for the best flavour. Canned lychee syrup works perfectly. The matcha cloud is best made fresh and used immediately as it will deflate if it sits too long. Use cold heavy cream straight from the fridge for the best frothing results. The sago pearls can be cooked ahead of time and stored in the fridge in a little water until ready to use.