Copycat Starbucks Coco Matcha Recipe

If you’ve been eyeing Starbucks’ Coco Matcha but can’t find it near you (or just want to skip the line), this light, tropical Coco Matcha copycat brings the same summer-cool energy home. It’s crisp from coconut water, grassy from matcha, and topped with a pillowy layer of unsweetened cold foam that floats like a green-tinted cloud.

Every sip is hydrating, refreshing, and gently earthy. Whether you’re post-workout, poolside, or just pretending it’s warm out, this drink delivers that same layered look and clean, chill taste, without needing a test-market Starbucks.

The best part? You only need a few ingredients and about five minutes. No syrups, no espresso machine, just good matcha, cold coconut water, and a tiny bit of care.

How to make Starbucks Coco Matcha

Start with cold, unsweetened coconut water over ice. Then whisk up a frothy cold foam using nonfat milk and matcha powder, no sugar needed, just a smooth pour and a little sifting to avoid clumps. Spoon the foam over the coconut water and sip without a straw to get both layers in one go. You’ll taste sweet minerality underneath and a green-tea float on top. It’s wild how simple it is.

Nutrition facts (per 16 oz serving)

• Calories: 90
• Total Fat: 0.5 g
• Saturated Fat: 0 g
• Carbohydrates: 19 g
• Sugar: 11 g (naturally from coconut water)
• Protein: 3 g
• Caffeine: ~50 mg (from matcha)

Ingredients (1 serving, 16 oz)

Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 1

• 10–12 oz chilled coconut water (100% pure, unsweetened)
• Ice
• 3.5 oz nonfat milk, very cold
• ½ to ¾ tsp unsweetened matcha powder, sifted
• Optional: ½ oz 2% milk or half-and-half (for silkier foam)

Optional add-in: ½ tsp simple syrup if you prefer it sweetened

Tools you’ll need

• Milk frother or French press
• Fine mesh tea strainer or matcha sifter
• Glass (16 oz)
• Measuring spoons
• Spoon or small ladle for foam

Instructions

Build the base

Fill your tall glass with ice. Pour in 10 to 12 oz of coconut water, leaving about 1½ inches of space at the top for foam. Set aside.

Make the cold foam

Sift the matcha powder into your cold milk. Add the optional splash of 2% or half-and-half for creaminess. Froth using a milk frother or French press until silky and lightly thickened. You want pourable, satiny microfoam, not stiff peaks.

Assemble the drink

Spoon or gently pour the matcha foam over your iced coconut water. The green foam should float cleanly on top, giving you that distinct layered look.

Sip and enjoy

No straw, drink straight from the glass or through a cold foam lid to enjoy the texture contrast and balance of flavors.

Tips

• Use cold nonfat milk to get the best foam structure, Starbucks’ cold foam is famously made from nonfat milk.
• Sift your matcha: clumps ruin the smoothness and make frothing tricky.
• Don’t over-froth: just 20–30 seconds should be enough for pourable microfoam.
• Use quality matcha: latte-grade matcha with vibrant green color will give you that fresh, grassy flavor.
• Leave sweetener out to keep it authentic, or add just a hint if your coconut water is too plain.

What to serve with

Fresh and fruity

• Cucumber sticks with sea salt – That cool crunch and light brine make the matcha pop and the coconut taste even sweeter.
• Pineapple wedges – Tropical fruit plus tropical drink? Yes please. The tang plays well with the earthy matcha.
• Chilled melon salad – Watermelon, cantaloupe, and mint are perfect cooling companions.

Light snacks & bites

• Rice crackers with avocado mash – A clean, savory contrast that still keeps things light.
• Edamame with sea salt – The umami beans are salty and satisfying next to the sweet, watery base of the drink.
• Mini shrimp spring rolls – Especially good with a citrusy dipping sauce. The rice paper and fresh herbs keep the vibe crisp.

Sweet but subtle treats

• Coconut macaroons – The chewiness and toasted coconut mirror the drink’s island mood.
• Matcha shortbread cookies – Add a little matching green on your plate, just lightly sweetened to avoid overpowering the drink.
• Lime sorbet or granita – Bright, zingy, and perfect for a double-refreshing pairing.

Variations

Coco Matcha Refresher

Add a splash of fresh lime juice to the coconut water for citrus brightness. Garnish with a mint sprig or cucumber slice for a spa-day twist.

Dairy-Free Foam

Use barista oat milk or a 50/50 blend of oat milk and coconut cream. Froth cold. The texture will be slightly softer, but flavor stays close.

Sweetened Version

Add ½ tsp honey syrup or simple syrup to the coconut water before topping with foam. Great for those who find coconut water too bland.

Coco Matcha Latte

Want it milkier? Replace half the coconut water with unsweetened coconut milk. Still tropical, but with a creamy base instead of crisp.

Frozen Coco Matcha

Blend coconut water with ice and top with matcha cold foam for a slushy version. Perfect for hot afternoons.

Protein Coco Matcha

Add ½ scoop unflavored whey isolate to the milk + matcha before frothing. Adds body to the foam and a nice protein boost without changing taste.

Ingredient substitutes

Coconut Water

Original: 100% pure coconut water
Substitutes: Aloe vera juice (for a mellow swap), chilled cucumber water (less sweet, very fresh), or cold brewed white tea

Matcha Powder

Original: Unsweetened latte-grade matcha
Substitutes: Green tea powder (not as rich), ceremonial matcha (stronger flavor), or spinach powder (if just for color, not flavor recommended)

Nonfat Milk

Original: Cold skim milk
Substitutes: Barista-style oat milk, almond milk (though harder to froth), or 2% milk for richer foam

Half-and-Half

Optional splash for texture
Substitutes: Coconut cream, light cream, or full-fat oat milk

Simple Syrup

Optional sweetener
Substitutes: Honey syrup, agave, maple syrup (use sparingly to keep the clean profile)