How long does iced matcha green tea frappe with coconut whip [vegan] take to make?

This beverage can be prepared in just 5-10 minutes.

Can iced matcha green tea frappe with coconut whip [vegan] be made ahead?

Some beverages can be prepped ahead. Check recipe for specific instructions.

Can I make iced matcha green tea frappe with coconut whip [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is iced matcha green tea frappe with coconut whip [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does iced matcha green tea frappe with coconut whip [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Iced Matcha Green Tea Frappé With Coconut Whip
[Vegan]

Name: Iced Matcha Green Tea Frappé With Coconut Whip [Vegan]
Cook time: 10 min
Yield: 3 servings
Cuisine: NO info

AL By: Amrita Levan

Author Bio

Hi! I'm Amrita. I'm a food blogger who makes simple and delicious vegan recipes. Most... Read More

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Iced Matcha Green Tea Frappé With Coconut Whip [Vegan]

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Vegan

Whether you're looking for an afternoon pick-me-up or an after-dinner treat, these iced frappés are sure to satisfy your craving for sweets. The rich and velvety green tea matcha blend provides a light caffeine boost and is a nice differentiation to the traditional coffee frappé. For this recipe, go for... Read More

Ingredients You Need for Iced Matcha Green Tea Frappé With Coconut Whip [Vegan]

For the Frappé:

1 1/2 cups soy milk, chilled
2 1/2 teaspoons matcha green tea powder
2 1/2 tablespoons maple syrup
Seeds from 1/2 a scraped vanilla bean pod
Tiny pinch of sea salt

For the Whipped Coconut Cream Topping:

4 tablespoons of cold, solidified coconut cream
2 teaspoons maple syrup
A tiny pinch of sea salt

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How to Prepare Iced Matcha Green Tea Frappé With Coconut Whip [Vegan]

In a blender, combine soy milk, matcha, maple syrup, vanilla seeds, and sea salt. Blend on high, until frothy and completely smooth. Pour into glasses.
In a small bowl, combine coconut cream, maple syrup, and coconut cream. With electric beaters, whip for about 1 minute, until it resembles whipped cream.
Either dollop or pipe the coconut whip onto the surface of the frappé and a dusting of matcha powder before serving.