Matcha Pineapple
A vibrant, energizing blend of ceremonial matcha powder and sweet pineapple chunks, creating a tropical green superfood experience that’s both refreshing and nutritionally dense with balanced sweetness.
Ingredients
- 2 teaspoons ceremonial grade matcha powder culinary grade works too, but ceremonial offers a smoother flavor
- 2 cups fresh pineapple chunks about ½ medium pineapple
- 1 cup coconut milk canned or carton, depending on desired richness
- 1 tablespoon honey or maple syrup optional, adjust to taste
- 1 tablespoon chia seeds optional, for added texture and nutrition
- ½ cup ice cubes
- Mint leaves for garnish
- Toasted coconut flakes for garnish optional
Instructions
- Prepare the matcha: Sift the matcha powder into a small bowl to remove any clumps. Add 2 tablespoons of hot (not boiling) water and whisk vigorously in a zigzag motion until frothy and fully dissolved. This traditional preparation step ensures your matcha blends smoothly without bitter lumps.
- Cut and prepare the pineapple: Remove the crown, skin, and core from your pineapple, then cut the flesh into 1-inch chunks. If using frozen pineapple, measure out 2 cups and allow to thaw slightly for 5 minutes for better blending.
- Combine all ingredients in blender: Add the prepared matcha, pineapple chunks, coconut milk, sweetener (if using), and ice to your blender. For a thicker consistency, use less liquid or add more ice.
- Blend until smooth: Start at low speed and gradually increase to high, blending for 45-60 seconds until the mixture is completely smooth and vibrant green. Stop to scrape down sides if necessary.
- Taste and adjust: Sample your creation and adjust sweetness or thickness as desired. If too thick, add a splash more coconut milk; if too thin, add more ice or frozen pineapple.
- Serve immediately: Pour into chilled glasses for a drink or into bowls if creating a smoothie bowl. Top with fresh pineapple chunks, mint leaves, and toasted coconut if desired. For best flavor and color, enjoy right away while the matcha is fresh.
Notes
- For the best matcha experience, use water that’s hot but not boiling (about 175°F/80°C) when preparing the matcha paste.
- Ceremonial grade matcha will give you a smoother, less bitter taste than culinary grade, but either will work.
- This recipe can be transformed into a smoothie bowl by reducing the liquid and serving in a bowl topped with granola, fresh fruit, and coconut flakes.
- If you prefer a colder drink, freeze fresh pineapple chunks ahead of time and use them instead of ice.
- For meal prep, you can pre-portion pineapple in freezer bags, but always prepare the matcha fresh for optimal flavor and antioxidant properties.