Cafe-Style Buko Matcha Cloud Recipe

Stay cool and hydrated this summer with a buko matcha cloud!

A buko matcha cloud is refreshing buko (young coconut) with a creamy, airy matcha cold foam.

There’s nothing quite like enjoying a freshly opened coconut on a hot day, drinking its cool coconut water and scooping up the silky coconut meat. But we’ve taken it one step further!

The homemade matcha cloud is so easy to make with just four ingredients. It’s earthy taste creates a lovely balance with the naturally sweet coconut water!

If you love coconut, be sure to try our other recipes like Buko Pocket Pie or Pandan Coconut Rice Krispies!

Today we’ll teach you how to make this EASY buko matcha cloud at home. Let’s get started!

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Table of Contents

Introduction to Buko Matcha Cloud

My friend Mara got me hooked on the coconut matcha cloud, and my Instagram feed filled with Filipino content showed me that so many cafes in the Philippines serve theirs with an entire buko.

I’ve ordered this at cafes and restaurants in LA, where they serve it in a glass or plastic cup and charge me a whopping $8-10. In my typical “I can do this at home” attitude, I bought a case of young coconut and never ordered it out again!

Fun fact: the Philippines is one of the world’s top coconut producers. Elijah’s dad is also from a region known for its buko pie!

Coconut is a main ingredient in many of our recipes and a core part of our Filipino-American upbringing. Like ube and calamansi, coconut isn’t a trend—it’s an integral part of our lives.

Key Drink Components

Buko

Buko is the Tagalog word for young coconut. This coconut is in its unripe stage and has a green and white exterior that can easily be trimmed. Inside, the coconut water is sweet and full of electrolytes, while the coconut meat is soft and silky.

Ideally, buko is used for drinking and making desserts like Buko Pocket Pie.

In contrast, niyog is mature coconut with tougher meat and is used for processing coconut oil or making toasted coconut flakes.

For this recipe, we use the entire buko—the buko juice, meat, and shell. The shell serves as the cup, making it both an aesthetic and eco-friendly choice. Depending on its size, you may have extra coconut water or meat. If so, enjoy them on the side or use them to make a second drink!

Matcha Cloud Foam

A matcha cloud foam is all the rage on social media these days. And for good reason!

It has a lightly sweet, earthy matcha flavor paired with a creamy, yet airy texture. Also known as cold foam, it sits on top of the beverage without breaking too fast, and is the perfect addition to any latte or cold drink.

We especially love it with coconut water because it makes the drink creamy without being too rich. This matcha cloud foam is easy to make at home and can even be prepared ahead of time.

Equipment

• coconut opener tool set
• mallet
• coconut/melon scraper
• handheld milk frother

Note 1. This scraper is a special tool used in Filipino cuisine. We use it here for coconut, but we also use it for Melon sa Malamig aka Filipino melon juice! It makes a fun noodle shape perfect for slurping your drinks.

You can get find this at Seafood City and on Amazon. If you don’t want to buy this tool, simply scrape the coconut with a spoon.

Ingredients

• buko (young coconut)
• ice

Matcha Cloud

• 2 tsp Aiya Matcha Culinary Grade Matcha, sifted (4 g)
• 3 tbsp heavy cream (45 mL)
• 2 tbsp whole milk (30 mL)
• 1 tsp agave syrup (5 mL)

How to Make Buko Matcha Cloud

Make Matcha Cloud

1. Combine heavy cream, whole milk, and agave syrup.

2. Sift in the matcha.

3. Use a handheld electric frother to whisk ingredients. Set aside to chill in the fridge until ready to pour.

Prepare the Fresh Buko

1. Place the coconut opening tool on the top, then hit with a mallet until it breaks into the center, and pry open.

2. Pour the fresh coconut water into a glass or container. Set aside.

3. Scrape out the coconut meat with a coconut scraper tool or a spoon and set aside. Use gentle pressure to avoid picking up hard coconut shell fragments.

Drink Assembly

1. Fill the coconut with ice.

2. Add the coconut water and coconut meat, about 80% full.

3. Top it up with matcha cloud.

Serving Suggestions

We recommend serving the drink chilled for maximum refreshment. For the matcha cold foam, you can store it in the fridge until you are ready to serve.

If you have any extra buko juice or buko meat, you can serve it on the side to refill your coconut. Or consider making a small second beverage to share!

Troubleshooting FAQ’s

Q: My matcha cloud is too thick!

A: If your matcha cloud is too thick, it will be difficult to pour into the drink and also change the overall result. But not to worry, it’s an easy fix! If it is straight out of the fridge, it might be a little too cold and therefore less viscous. Simply let it sit on the counter for a few minutes, then give it a stir to restore its consistency. Another fix would be to add a splash of whole milk and stir.

Q: I can’t source fresh buko!

A: You can still make this recipe! Fresh buko can be found in Asian markets or on the Weee! grocery delivery app. Although grows year-round on a global scale, it may not always be available in your local area.

If you can’t find it fresh, then we recommend buying organic coconut water (not from concentrate, no sweetener added). To replace fresh buko meat, you can use a jar of macapuno (filipino coconut strips in syrup).

I personally find macapuno too sweet, so I would usually rinse off the syrup before adding it in my drink.

Final Thoughts

Cool and refreshing buko meets airy matcha cold foam! Crack open a cold one this summer and enjoy this easy coconut matcha cloud!

Thank you for reading! If you enjoyed this recipe, please give a star rating and review on the recipe card below + share your creations on Instagram and tag us @itsforkandspoon!

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References & Further Reading

https://www.worldatlas.com/articles/the-world-leaders-in-coconut-production.html