No-Bake Matcha Coconut Cream Cups

I first tried ceremonial-grade matcha at a tiny tea house tucked behind a bookshop in Portland, and I couldn’t stop thinking about that grassy, slightly sweet flavor for weeks. One evening I was craving something cool and creamy but didn’t want to fire up the stove or the oven, so I grabbed a can of coconut cream, my favorite matcha powder, and a jar of raw honey — and these little cups came together in under fifteen minutes. Now they’re my go-to when friends come over and I want to look like I tried way harder than I actually did.

aka The Jade Zen Cups

Ingredients

• 2 cans (13.5 oz each) full-fat coconut cream, refrigerated overnight
• 2 tablespoons ceremonial-grade matcha powder, sifted
• 3 tablespoons raw honey, liquid
• 1 teaspoon pure vanilla extract
• Pinch of fine sea salt
• 2 tablespoons hot water (not boiling — about 175°F / 80°C)
• ¼ cup raw pistachios, roughly chopped, for topping
• 2 tablespoons unsweetened coconut flakes, for topping
• Fresh mint leaves, for garnish (optional)

Instructions

1. Bloom the matcha: Add the sifted matcha to a small bowl. Pour in the 2 tablespoons of hot water (175°F / 80°C — too hot and it turns bitter). Whisk vigorously with a small whisk or fork for 30 seconds until you get a smooth, lump-free paste with tiny bubbles on the surface. Set aside.
2. Whip the coconut cream: Open the chilled coconut cream cans and scoop only the thick, solid cream into a large mixing bowl — leave the watery liquid behind (save it for smoothies). Using a hand mixer or stand mixer on medium-high speed, whip the coconut cream for 2–3 minutes until it’s fluffy and holds soft peaks, similar to whipped cream.
3. Sweeten and flavor: Add the raw honey, vanilla extract, and sea salt to the whipped cream. Beat on low speed for 15 seconds to combine. Scrape down the sides of the bowl.
4. Fold in the matcha: Spoon the matcha paste into the whipped coconut cream. Using a silicone spatula, gently fold — lift from the bottom, fold over the top — until the color is uniformly vibrant green with no white streaks. Don’t overmix or you’ll deflate the cream. About 15–20 folds should do it.
5. Fill the cups: Divide the matcha cream evenly among 4–6 small glasses, cups, or ramekins (about ⅓ to ½ cup each). Tap each cup gently on the counter to settle the cream and remove air bubbles.
6. Chill and set: Cover each cup with plastic wrap or a small plate and refrigerate for at least 2 hours, or up to overnight. The cream will firm up into a silky, pudding-like consistency — it should hold its shape when you tilt the cup slightly.
7. Top and serve: Just before serving, sprinkle each cup with chopped pistachios and coconut flakes. Add a small mint leaf if you’re feeling fancy. Serve cold.

Tips

• Matcha quality matters: Use ceremonial-grade matcha for the best flavor and brightest color. Culinary-grade works in a pinch but tastes more bitter.
• Chill the cans upside down — makes it easier to pour off the liquid first and scoop the cream from the bottom.
• Don’t skip sifting the matcha. It clumps like crazy and you’ll end up with green lumps in otherwise smooth cream.
• Make it sweeter: If you have a bigger sweet tooth, add an extra tablespoon of honey. Maple syrup also works beautifully here.
• These keep well in the fridge for up to 3 days, but add toppings just before serving to keep them crunchy.