Recipe inspired by @ladle_of_flavours
Cool, delicate coconut jelly turns a simple iced matcha into something you can sip and spoon. It adds a gentle sweetness and a soft bite beneath freshly whisked matcha, making every mouthful a little different. Prepare the jelly ahead of time, then build your glass whenever the craving hits.
What you'll need:
For the coconut jelly:
- 1 cup coconut water
- ¾ tsp agar agar
- 2–3 tbsp sugar, or to taste
For the matcha
- 2.5 g Midori Spring matcha
- 30 ml water
- 4g agave syrup
- Ice and milk of choice, if you prefer a latte-style drink
How to make it:
- Add the coconut water, agar agar, and sugar to a small saucepan. Bring to a boil, stirring, and cook for 3–5 minutes.
- Pour into a shallow container. Let cool until set, then cut the jelly into small cubes.
- Whisk the matcha with 30 ml water until smooth, then stir in the agave syrup.
- Spoon coconut jelly into a glass. Add ice and milk if using, then pour the matcha over the top.
The coconut jelly can be made in advance, so all that's left to do when you want a drink is whisk the matcha and put the glass together. Keep the layers separate for the first few sips, or stir them together.
*If you use gelatin instead of agar agar, follow its package directions. Gelatin should not be boiled with the coconut water as directed for agar.*
