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Buko Matcha Cloud

Cool and refreshing buko meets airy matcha cold foam! Crack open a cold one this summer and enjoy this easy coconut matcha cloud!
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1
Course: Drinks
Cuisine: Asian, Filipino, Japanese
Ingredients Equipment Method

Ingredients
  

  • 1 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)

Equipment

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

Method
 

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.