Matcha & Coconut Cream Smoothie
Matcha & Coconut Cream Smoothie
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Matcha & Coconut Cream Smoothie


  • 2 frozen bananas, sliced
  • 1 cup boxed coconut milk*
  • 2/3 cup canned coconut milk, divided
  • 4 ice cubes
  • 2-3 tsp maple syrup (or liquid sweetener of choice**)
  • 1 tsp Matcha Love Culinary Matcha

*Boxed coconut milk is different than canned coconut milk. It is thinner, and imparts a creamy taste without as much coconut flavor. Boxed coconut milk can be substituted for other dairy-free nut milks (e.g. Almond, Cashew, etc.). Look for plain and unsweetened varieties. Otherwise, if using a sweetened nut milk, you may wish to reduce the amount of maple syrup. Regular milk works as well.

**Other liquid sweetener options include honey, agave, etc.


  1. Add frozen bananas, boxed coconut milk, ⅓ cup canned coconut milk, ice cubes, 2 teaspoons maple syrup, and matcha powder to a blender. Blend until smooth and creamy. Mixture will be thick, so pause between blending to stir contents and scrape down sides of blender.
  2. Taste and add additional maple syrup to sweeten, if desired.
  3. Divide mixture among two glasses, alternating layers of matcha smoothie with the remaining ⅓ cup canned coconut milk. Stir gently to create a marbled effect (if desired). Enjoy.