Matcha Coconut Whip


Matcha Coconut Whip

Enjoy a delicious Matcha Coconut Whip made with our Ceremonial Matcha Uji! This recipe is not only healthy but incredibly delicious. It can be used for a parfait, as a topping or in your breakfast bowl. This wonderfully creative and simple recipe is by our friend Alyssa Geffen of The Running Kitchen.

Matcha Coconut Whip Toronto

Prep time: 5-10 mins
Servings: 5-7 (depending on use)

Ingredients:

- 1 can full fat coconut milk
- 1 tsp Genuine Matcha Uji

Toppings (optional):

- coconut flakes
- granola 
- blackberries 

Preparation:

  1. Place 1 can full fat coconut milk in the 
    freezer for 1 hour to keep cold
  2. Open the can from the bottom and scoop 
    out the coconut cream part. (set aside coconut 
    water and use later for a smoothie)
  3. Using an electric hand mixer, whip the 
    cream until a fluffy consistency forms
  4. Add in the Matcha and keep blending
  5. Top with coconut flakes, granola and blackberries
  6. Enjoy!


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