Coconut Matcha Whip Cream for all your Festivi-teas
T Tegan Woo

Coconut Matcha Whip Cream for all your Festivi-teas

Dec 14, 2017 · matcha · recipes

Matcha makes everything look festive. That's why you've got to put this matcha whip on top of all your holiday desserts! This recipe is made with coconut milk because matcha and coconut are a perfect pairing. Topping your hot chocolate with this whip is a real treat. So is eating it on a spoon. 

I used an isi whipper to make this whip cream, but you can do it in a bowl also. I mention how at the end. It took me a few tries to get this to work in the isi. The first time I used the big 1L isi and one can of coconut milk and it made beautiful whip when I first made it, but then the second time I tried to use it, it just sputtered out. So, I had best results using the 1/2 L isi and one can of coconut milk. 

I learned from the Nourishing Gourmet that the fat content needed to be right, so I found a coconut milk with 11g of fat per 1/4 cup. To that, I added two tablespoons of coconut oil to get the fat content right. It's essential to have enough fat in this. 

coconut matcha whip cream


  • 1 can of premium full fat coconut milk (I used Western Family, but the Nourishing Gourmet used Thai Kitchen)
  •  2 tbsp melted coconut oil
  • 1/4 cup maple syrup
  • 1 tsp real vanilla extract
  • 1 tbsp of nutmilk (I used almond)
  • 2 tsp Amoda Classic Matcha

Place your can of coconut milk in the fridge overnight so the cream hardens at the top of the can. After chilling, pour the contents of the can into a blender (the water and the cream). Add the rest of the ingredients and blend until combined. Pour the mixture into the isi whip cream dispenser and add a charge. Shake vigorously before using. This can keep in the fridge for 10 days.

I found that it was too thick without the almond milk and the coconut whip solidified in the bottom of the whip cream dispenser once I put it in the fridge. 

When you take it out of the fridge to use again, you have to shake it reeeeeal good because the coconut milk will stiffen up. 

You can whip this in a chilled bowl if you don't have an isi dispenser. Put a mixing bowl in the freezer for 10 minutes. Combine the ingredients in the bowl except do NOT include the coconut liquid from the bottom of the can. Only scrape the solid coconut cream off the top of the can. Beat for 30 seconds.

What will you top with this whip cream? Have you tried making coconut whip cream before? What tips and tricks did you find useful? 

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