This Iced Pineapple Matcha Drink is a refreshing Starbucks-inspired beverage that pairs bright pineapple and ginger with earthy matcha and creamy coconut. It’s perfect for waking up in the morning or cooling off on a hot summer day. The tropical flavors create a cafe-style drink you can make at home with minimal effort.
If you miss Starbucks’ former Iced Guava Passion Fruit Drink, this pineapple matcha version delivers the same fruity excitement with a different twist. If you enjoy matcha and want a new way to drink it, this recipe presents a creamy, tropical alternative to a classic matcha latte.
Ingredients and substitutions
Matcha powder. Use culinary-grade matcha for drinks rather than ceremonial grade—it’s more economical and mixes well. Make sure you buy 100% matcha powder, not blends with sugar or milk powder.
Store matcha in an airtight container away from light, heat and humidity, in a cool, dark place.
Coconut milk. Ready-to-drink coconut milk works best for this recipe. Choose unflavored, unsweetened varieties. Canned coconut milk will make the drink thicker and richer, and increase calories.
Pineapple ginger syrup. You can buy pineapple ginger syrup or make your own. A homemade syrup lets you control sweetness and ginger intensity.
Ice cubes. Use ice made from filtered water for a cleaner taste. For extra coconut flavor, freeze coconut milk into ice cubes.
How to make it
Preparation takes about five minutes.
Step 1: Whisk the matcha. Mix 1 teaspoon matcha powder with 1/4 cup warm water until smooth. You can use warm coconut milk instead of water if you prefer a creamier matcha.
Step 2: Fill a tall glass halfway with ice cubes.
Step 3: Add 3 tablespoons pineapple ginger syrup, then pour in about 2/3 cup cold coconut milk.
Step 4: Pour the whisked matcha on top to create attractive layered coloring. Stir before drinking to blend the flavors.
Tips and tricks
- For extra coconut flavor, freeze coconut milk in an ice tray and use those cubes.
- Matcha ice cubes are another option to keep flavor strong as the ice melts.
- Avoid substituting other milks if you want the intended tropical profile—coconut milk is key here.
- Always use pure matcha powder (not pre-sweetened or blended powders) to avoid unexpected flavors.
- To reduce calories, make a lower-sugar pineapple ginger syrup or choose a sugar-free store-bought option.
Questions you might have
Yes. Matcha contains caffeine, so this drink has a mild caffeine boost.
The coconut and pineapple deliver tropical sweetness while matcha adds an earthy, slightly grassy note. Ginger in the syrup gives a warm, spicy lift that balances the fruit and creates a refreshing, layered drink.
Yes—Starbucks no longer sells this exact drink. Making it at home is affordable and lets you customize sweetness and strength.
Calorie counts vary by size and ingredients. When prepared at home, calories will depend on the type of coconut milk and syrup you use.
Storing
This drink is best enjoyed fresh. If you need to prepare it ahead, keep it refrigerated and stir well before serving. Consume within about three days for best quality.
Enjoyed this recipe? Give it a try and rate it if you like it!
Recipe
Iced Pineapple Matcha Drink (Starbucks Copycat)
Ingredients
- 2/3 cup coconut milk, unflavored and unsweetened
- 1 teaspoon matcha powder
- 1/4 cup warm water
- 3 tablespoons pineapple ginger syrup
- Ice cubes
Instructions
- Whisk matcha powder with 1/4 cup warm water until smooth.
- Fill a tall glass halfway with ice cubes.
- Add pineapple ginger syrup and cold coconut milk.
- Pour matcha on top to create layers, then stir before serving.
Notes
No pineapple ginger syrup? Mix 3 tablespoons pineapple juice with 1 teaspoon sugar and 1/4 teaspoon ground ginger as a quick substitute.
Tips:
- Use coconut milk ice cubes for a stronger coconut flavor.
- Filtered-water ice improves overall taste.
- For a bolder pineapple flavor, whisk matcha with a little pineapple juice instead of some coconut milk.
- If you don’t care about layered presentation, blend the ingredients with extra coconut milk until smooth and pour over ice.