A light yet luxuriously creamy cold foam made with COYO coconut yoghurt, oat milk, maple syrup, and matcha.
Unlike the heavy dairy cream version, using COYO keeps matcha’s antioxidants alive — no dairy proteins to strip their power — while adding gut-loving probiotics and naturally enhancing the perfectly paired flavour of coconut. The result is a silky, creamy, cloud-like foam with freshness and earthy green tea depth, layered over a refreshing coconut water base, that nourishes as much as it delights. Functional and feel-good, it’s the perfect sip, vegan-friendly and dairy-free!
Ingredients for Matcha Coconut Cold Foam
60ml COYO Vanilla Bean Coconut Yoghurt
120ml Barrista Grade Plant Milk – We chose Oat by Dairy Alt Co
5ml Maple Syrup (add more or less depending on desired sweetness)
2gm-3gm Matcha Powder – We chose Love Tea
Coconut Water
Ice Cubes
METHOD
1.Into a pouring jug, add COYO, plant milk, maple syrup, and matcha. Whizz with a battery-operated hand frother until creamy and smooth.
2. To assemble, place your cup of choice on the bench. Fill half the glass with specialty ice cubes, then pour in coconut water until the glass is half full. Using the ice cubes as a breaker, top up the remaining half of the glass with the coconut matcha cold foam.
3. To serve, dust with matcha powder.
Pro Service Tip
You can choose to add 1/2 a tspn of icing sugar to increase foam long term stability if that’s something you need, however for drinks enjoyed immediately, the icing-sugar free version is perfect and not needed.