Matcha Coconut Affogato Recipe | PANATEA

We all know that Miss Hangrypants is the queen of matcha desserts. Trust us. This AFF-O-WHAT???-O will blow your mind!

Matcha Coconut Affogato

  • 1-2 tablespoon of PANATEA Ceremonial or Culinary matcha
  • 2 cans of coconut milk or 1 can of coconut cream (refrigerated overnight)
  • 2 teaspoons of vanilla
  • 1/2 cup of sweetened condensed milk
  • 1/4 cup of honey (optional: adjust to taste)
  1. Refrigerated coconut milk overnight.
  2. Open one side of the can and scoop out ONLY solid portion into a mixing bowl (save leftover coconut water for shakes or just drink it!).
  3. Whisk coconut milk on high speed until light and fluffy.
  4. Whisk in vanilla, matcha and condensed milk. If it seems a little liquid-y, it's okay.
  5. Fill up a pint container and freeze overnight.
  6. When hard, remove from freezer and allow to thaw outside (just enough to use an ice cream scooper).
  7. Whisk 3 tablespoons of boiling water and 1 teaspoon of matcha powder in a small bowl.
  8. Scoop 1/2 cup ice cream into a short glass or small dessert bowl.
  9. Pour 1 hot matcha shot over ice-cream and serve immediately!