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Lemon Myrtle Matcha Coconut Cloud
The drink that broke the internet, made better with Australian botancials.
The Coconut Cloud is one of the most filmed drinks on TikTok right now: vivid green matcha foam floating on clear coconut water, layering in real time before your eyes. Our Lemon Myrtle blend takes it somewhere new. The citrus brightness of Australian native Lemon Myrtle cuts through the coconut so the drink tastes almost effervescently fresh. This is the recipe to film. It stops the scroll every time.
Why this works with the Lemon Myrtle blend. Coconut water is light, refreshing and subtly sweet, so it does not compete with the matcha, it carries it. The Lemon Myrtle botanical adds a citrus top note, and the layers form naturally because the matcha foam is denser than the coconut water below. Pour gently and you get that two tone split.
Makes
1
Prep
4 min
Difficulty
Easy
Best Served
Immediately
Ingredients
- 1.5 tsp Aceae Lemon Myrtle matcha, sifted
- 250ml coconut water, chilled
- 60ml filtered water at 80°C
- A generous handful of ice
- 80ml full fat canned coconut cream
- Pinch of sea salt
- 1 tsp raw honey or maple syrup (optional)
Method
- Fill your glass with ice. Pour the chilled coconut water over the ice. Set aside.
- In a small bowl or jar, combine the coconut cream, honey (if using) and sea salt. Sift in the Aceae Lemon Myrtle matcha.
- Whisk vigorously with a bamboo chasen or electric frother for 45 to 60 seconds, until the mixture thickens into a pourable foam. It should hold a slow ribbon when you lift the whisk.
- Tilt the glass at a 45 degree angle. Pour the matcha cream slowly over the back of a spoon so it floats on the coconut water. Do not rush this, the layers are the whole point.
- Serve immediately. Photograph before stirring. Stir gently to drink.
Milk guide
Full fat canned coconut cream is the star, not carton coconut milk, which is too thin to hold the foam. For a lighter version, Vitasoy Cafe for Baristas Coconut froths cleanly and still holds its shape.
Make it look beautiful
Tall, straight sided glass. Pour the coconut water first so the ice is visible, then the green foam slowly at glass level so the layers form on camera. The clear water against the green foam is the hero visual.
Pro tip
Chill your glass in the freezer for 5 minutes first. Cold glass gives clearer ice and sharper layers. For more drama, add 2 to 3 drops of lime juice to the coconut water before pouring. It stays crystal clear and adds a faint brightness against the green foam.
Make it your way
Yes. The recipe is already dairy free when you use coconut cream and coconut water. Skip the optional honey for a fully plant based version.
Lemon Myrtle is the blend built for this recipe. Its citrus brightness is what makes the coconut water taste effervescent rather than flat. Strawberry Gum and Vanilla & Honey both work too, with a warmer, rounder result.
80°C, not boiling. Boiling water scorches matcha and brings out bitterness. If you only have a kettle, let it sit for about 90 seconds after boiling before using it.
