This Matcha Smoothie is vibrant, creamy, and ready in just a few minutes. Pineapple, kale, coconut milk, coconut cream, vanilla, and ceremonial-grade matcha blend into a naturally energizing tropical smoothie!
I don't love it when my matcha tastes bitter, so I've perfected blending techniques and ingredient ratios to eliminate bitterness and achieve a beautiful green color without any chalky texture.
A Quick Look At The Recipe
- Total Time: 5 minutes
- Recipe Difficulty: Easy
- Cooking Method: Blender
- Main Ingredients: Matcha, pineapple, kale, coconut milk
- Dietary Info: Vegan, gluten-free, dairy-free
- Serves: 1
- Calories: 115 per serving
Summarize & Save This Content On
Featured Review
I'm trying to get off coffee in the mornings & trying to incorporate matcha as my caffeine. Obsessed with this!
- meagan
This matcha fruit smoothie is the perfect way to start your morning or recharge mid-afternoon. Naturally sweet pineapple balances the earthy matcha, while coconut cream adds a silky richness.
If you love smoothies, then you have to try my Peanut Butter Smoothie, Blueberry Bliss Tropical Smoothie, Peanut Butter Smoothie Without Banana, and Chocolate Peanut Butter Banana Smoothie! For more matcha recipes, try my Sweet Raspberry Matcha or Strawberry Matcha Tea Latte!
Why You'll Love This Recipe
- Nutrient-Packed: Kale and pineapple add fiber and vitamins, while matcha delivers antioxidants and natural caffeine.
- No Bitterness: My tested blending technique prevents the "cooked" flavor that ruins a matcha green tea smoothie.
- Naturally Sweetened: Pineapple and a touch of honey keep it light and sweet without refined sugar.
Key Ingredients
- Ceremonial-Grade Matcha Powder: Ceremonial-grade matcha has a naturally sweeter, more delicate flavor than culinary grade (which can taste bitter in smoothies).
- Frozen Pineapple: Acts as both a natural sweetener and ice, creating a thick, frosty texture without diluting the matcha.
- Fresh Kale: Adds a nutrient boost without overpowering the flavor. Baby kale works best; its mild taste blends seamlessly into the tropical profile.
- Coconut Cream: The key to that rich, quality texture. Its higher fat content creates a silky texture and helps your body absorb matcha's fat-soluble antioxidants more effectively.
- Coconut Milk: Light (cartoned, not canned) coconut milk helps blend everything smoothly while keeping the smoothie balanced and not overly heavy.
- Fresh Lime Juice: Brightens the entire flavor profile and enhances the matcha. The acidity also helps preserve its vibrant green color.
Substitutions & Variations
- Matcha Powder: If you only have culinary-grade matcha, reduce to 2 teaspoons & add an extra ½ tablespoon of honey to balance out the bitterness.
- Frozen Pineapple: Swap pineapple with frozen mango, banana, or a combination. Fresh pineapple works, but add ½ cup ice cubes or reduce coconut milk to ½ cup for the right texture.
- Honey: Substitute with maple syrup, agave nectar, or 2 pitted Medjool dates for natural sweetness.
- Coconut Milk: Any unsweetened plant milk works; oat, almond, cashew, or macadamia nut.
How To Make A Matcha Smoothie
- Step 1: Start by creating your matcha slurry. Do this by whisking 1 tablespoon of matcha powder with 2 tablespoons of warm water for 30 seconds until smooth. This prevents clumping. Measure 1 cup of frozen pineapple chunks, ¾ cup coconut milk, 2 cups kale, juice of 1 lime, 2 tablespoons coconut cream, 1 tablespoon honey, and 1 teaspoon vanilla.
- Step 2: Layer ingredients in the blender: coconut milk first, then kale, matcha slurry, lime juice, coconut cream, honey, vanilla, and frozen pineapple on top. Start with 3-4 short pulses to break down the fruit, then blend on medium for 30 seconds. Stop to check consistency, and pulse a couple more times if needed. Serve immediately & enjoy!
Save This Recipe!
I'll email this recipe to you, so you can come back to it later!
Expert Tips
- Control Blender Heat: High-speed blending generates friction heat that can raise your smoothie's temperature above 167°F, degrading the L-Theanine in matcha and creating bitterness. Pulse, then briefly blend instead of continuous high-speed blending, & add a handful of ice at the very end if your blender tends to overheat.
- The Secret Ingredient, A Pinch of Salt: Add ⅛ teaspoon Himalayan pink salt to suppress bitterness receptors on your tongue without making the smoothie taste salty. This allows matcha's natural sweetness to shine through without needing a lot of sweetener.
- Blend Greens First: If you don't have a high-speed blender, blend the kale with just the coconut milk for 15 seconds before adding any of the other ingredients. This ensures no leafy chunks survive.
Why The Matcha Slurry Is Important
If you've ever made a matcha smoothie recipe, it can turn out gritty because dry powder clumps when added straight to the blender.
The fix is simple: whisk matcha powder with a small amount of warm water to create a smooth slurry before blending. This quick step ensures even color, no clumps, and a silky texture every time. After testing multiple methods, the slurry technique consistently delivered the smoothest, best-blended results.
Matcha Smoothie Frequently Asked Questions
Bitterness in a matcha green tea smoothie comes from three sources: using culinary-grade matcha instead of ceremonial grade, over-blending (which generates heat and oxidizes catechins), or not balancing the earthy flavor with enough sweetness.
Matcha's vibrant green comes from chlorophyll, which is sensitive to heat and oxygen. High-speed blending for too long generates friction heat, and prolonged exposure to air causes oxidation, both of which can turn your smoothie brown. To keep it bright green, pulse-blend or use medium speed for short bursts, and serve immediately after blending.
Did you make this recipe?
Let me know your thoughts by leaving a comment and rating below. Also, share it on socials to let others know what you think! Be sure to tag @entirelyemmy so I can share your masterpiece with my followers! ✨
📖 Recipe
The Best Matcha Smoothie
Ingredients
- ½ Cup Pineapple frozen
- 2 Cups Kale
- 1 Tablespoon Matcha Powder
- 1 Lime juiced
- 1 Tablespoon Honey
- 2 Tablespoons Coconut Cream unsweetened
- ¾ Cup Coconut Milk cartoned
- 1 Teaspoon Vanilla
- ⅛ Teaspoon Salt
Instructions
- Start by creating your matcha slurry. Do this by whisking 1 tablespoon of matcha powder with 2 tablespoons of warm water for 30 seconds until smooth. This prevents clumping. Measure 1 cup of frozen pineapple chunks, ¾ cup coconut milk, 2 cups kale, juice of 1 lime, 2 tablespoons coconut cream, 1 tablespoon honey, and 1 teaspoon vanilla.
- Layer ingredients in the blender: coconut milk first, then kale, matcha slurry, lime juice, coconut cream, honey, vanilla, and frozen pineapple on top. Start with 3-4 short pulses to break down the fruit, then blend on medium for 30 seconds. Stop to check consistency, and pulse a couple more times if needed. Serve immediately & enjoy!
Notes
- Control Blender Heat: High-speed blending generates friction heat that can raise your smoothie's temperature above 167°F, degrading the L-Theanine in matcha and creating bitterness. Pulse, then briefly blend instead of continuous high-speed blending, & add a handful of ice at the very end if your blender tends to overheat.
- The Secret Ingredient, A Pinch of Salt: Add ⅛ teaspoon Himalayan pink salt to suppress bitterness receptors on your tongue without making the smoothie taste salty. This allows matcha's natural sweetness to shine through without needing a lot of sweetener.
- Blend Greens First: If you don't have a high-speed blender, blend the kale with just the coconut milk for 15 seconds before adding any of the other ingredients. This ensures no leafy chunks survive.
Nutrition
Save This Recipe!
I'll email this recipe to you, so you can come back to it later!
Cherries With Love says
This is a very original and creative smoothie recipe that I will definitely try!
Meagan says
I’m trying to get off coffee in the mornings & trying to incorporate matcha as my caffeine. Obsessed with this!