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Whipped Matcha Dalgona

Dalgona Whipped Matcha Latte (vegan, paleo, refined sugar-free)

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  • Author: Elaine Gordon
  • Total Time: 5 minutes
  • Yield: 2 1x
  • Diet: Vegan


This Vegan Dalgona Whipped Matcha Latte is naturally sweetened and quick and easy to make.  The whipped matcha is fluffy, rich and creamy.  It has a lovely coconut-vanilla flavor to it and is so refreshing served over iced almond milk.  You can also make it a hot beverage.  Up to you!  Either way you will love this simple dairy-free, refined-sugar-free spin on the internet's new favorite drink.


Units Scale
  • 1 (15 ounce) can full-fat coconut milk*
  • 1 teaspoon powdered matcha, sifted**
  • 2 tablespoons powdered maple sugar or pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 2 cups plant-based milk (i.e. oat milk, cashew milk, almond milk)***


  1. Place solid white coconut cream in a medium-sized mixing bowl and use a hand mixer to whip until smooth and cream (1-2 minutes).
  2. Sift the matcha overtop the whipped coconut cream and add the powdered maple sugar or maple syrup and vanilla to the mixing bowl as well.  Use a hand mixer to whip the ingredients together until evenly distributed throughout (less than one minute).  Taste and adjust the sweetness to your liking.
  3. Place ice cubes and almond milk in two large glasses leaving about an inch of space at the top for the whipped matcha.  Spoon the whipped matcha overtop and stir well with a straw.  The whipped matcha will slowly "melt" into the almond milk and flavor it.  Sip immediately and enjoy.
  4. Store any leftover whipped matcha in an airtight container in your refrigerator for up to five days.  Before enjoying it I recommend whipping it with a hand mixer again to make it fluffy (it will harden up a bit in the fridge).


*I like the Native Forest brand of canned coconut milk.  The can should be refrigerated overnight so the solid coconut cream separates from the coconut water and floats to the top of the can.  You will only be using the solid white coconut cream in this recipe.  You can save the coconut water for popsicles or smoothies.  One (15 ounce) can of full-fat coconut milk should produce approximately 1.5 cups of solid coconut cream when chilled in the refrigerator overnight.  You may want to refrigerate two cans in advance so that you are sure to have enough for the recipe.  Plus, some cans don't have a lot of the creamy solid part.  This recipe makes two large drinks.

** For the best quality matcha, I recommend organic matcha from Japan that is ceremonial grade.  For the best flavor, you also want to look for matcha that is bright spring green in color.  Avoid muddy green or army green colored matcha.  For this recipe, sift the matcha through a stainless steel strainer for best results.  This helps to avoid clumps of matcha in the whipped cream.

*** You can use any plant-based milk here but I recommend homemade almond milk sweetened with dates or maple syrup and flavored with vanilla extract for best results.  Oat milk will also work too if you are nut-free.  Here is my easy homemade oat milk recipe.

Powdered maple sugar is just maple sugar that has been blended in a dry blender to break down the granules so it is less gritty.  Coconut sugar should also work fine in this recipe while also keeping it paleo and refined sugar-free.

I make a caffeine-free chocolate version for my kids using cocoa powder in place of the matcha in this recipe.

  • Prep Time: 5
  • Category: Beverage
  • Method: Hand Mixer