This Starbucks copycat pineapple matcha drink recipe is the perfect tropical drink for summer. It's a fruity and creamy healthy drink that can be made in 10 minutes!
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Why Make This
- This iced pineapple matcha drink made with coconut milk tastes almost exactly like the Starbucks original!
- It's sweet, creamy, just the right amount of spicy and gives you a caffeine boost to get you through your day.
- Only 4 simple ingredients, found in regular grocery stores, gives you lots of tropical flavors and it's done in 10 minutes!
- Suitable for vegans and vegetarians.
For more Asian recipes which require few ingredients, click here. If you like interesting matcha flavor combinations, you may also want to try this matcha blueberry latte!
Ingredients
The key ingredients for this matcha pineapple seasonal drink are:
- Pineapple: you can use pure pineapple juice from a carton or blend your own fresh pineapple juice from fresh or canned pineapple. If you don't have ice on-hand, freeze the pineapple fruit before juicing instead for an ice-blended matcha pineapple ginger drink.
- Matcha tea powder: because there are so few ingredients, the quality makes a difference. Go for ceremonial grade matcha here instead of culinary grade. For more Asian matcha recipes, such as a delicious matcha latte recipe inspired by Starbucks, click here.
- Ginger: I use pre-ground ginger powder as it is much more convenient. (But, of course, freshly squeezed ginger juice tastes much more vibrant if you can make/ buy it.)
- Coconut cream: most recipes use unsweetened coconut milk, which is acceptable. However, I prefer a richer drink, so I prefer to make my own creamy coconut milk by mixing coconut cream with coconut water (or water) in the ratio 1:2 e.g. use 10g of coconut cream for every 20g of water to make 30g of coconut milk.
For a full list of ingredients, please scroll down to the recipe card.
Variations & Substitutes
- Starbucks drinks are usually made with syrups. You can use pineapple ginger syrup to substitute for the pineapple and ginger powder. Use 2 Tablespoons of the syrup for every cup of the drink you're making.
- If you're allergic to coconut, you can substitute with almond milk.
Step-By-Step Instructions
- Cut your fresh or canned pineapple into ½ inch chunks. You will need 1 Cup's worth of pineapple for 1 glass of this drink, which is about 5 canned pineapple rounds, or 5.98 oz/ 186g.
Note: you need to cut the pineapple, as larger pieces would mean you can fit less into 1 cup. Alternatively, if you're going to weigh them, you can skip the cutting.
2. Add the ginger powder and matcha green tea powder to the coconut cream and water. Mix well but don't worry if lumps remain. (This photo is pre-mixing FYI!)
Note: Usually the bright green matcha powder will need to be whisked into hot water (it clumps easily.) However, the blender will ensure there are no lumps, so I just add the fine powder to the coconut directly.
3. Add the ingredients from Steps 1 and 2- the pineapple chunks, coconut cream, water, ginger powder and matcha powder- into your blender. Blend well.
4. After blending, all the ingredients will be well-mixed. There will be pulp leftover from the pineapple chunks, which you can strain out if you prefer a smooth drink but I like the texture so I leave it in.
Optional: add ice cubes if you want it cold. Sweeten to taste, if necessary.
Expert Tips
Tip #1: To make cold pineapple matcha latte, you can freeze the pineapple before blending, instead of adding ice! This also helps to prevent your drink from becoming too watery when the ice melts.
Tip #2: Pineapple is quite fibrous so if you're juicing your own, whether from a fresh fruit or a can, you may want to strain the juice if you prefer a smooth pineapple matcha drink. Personally, I leave it in as the fibre is good for you! The bits of pineapple pulp also add extra sweetness to the drink so that no extra sugar is necessary.
Tip #3: The Starbucks version uses matcha powder which has added sugar. Hence, if you find the recipe isn't exactly like you remember, add a bit of sugar, simple syrup, maple syrup or pineapple syrup (from the pineapple can) to boost the flavor. (I've left it out as the pineapple is sweet enough in my opinion!) For refined sugar substitutes, click here.
Recipe FAQs
Yes, sweet pineapple juice can be frozen for a few months. I suggest freezing some in ice cubes to add to this Starbucks-inspired pineapple matcha drink, to prevent the drink from being diluted when the ice melts.
You can cut a pineapple into chunks and keep it in the fridge for 3-4 days before you want to make this pineapple matcha latte. If the chunks have gone soft, moldy or smell bad, toss them!
Store the whole, uncut pineapple in a paper bag, preferably with a fruit such as a banana or apple. The ethylene produced will hasten the ripening process.
Yes it is, although it has much less caffeine than coffee!
Other Summer Recipes
Enjoyed this Starbucks-inspired refreshing drink? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & if you REALLY like it, a comment would make my week! Thank you and have a great day!
Starbucks Pineapple Matcha Drink
Equipment
- Food scissors or knife and chopping board
- Blender
- sieve optional
Ingredients
- 1 Cup Pineapple, fresh or canned, cut into ½ inch chunks. This is about 5 canned pineapple rounds or 5.98 oz/ 186g of pineapple. You need to cut the pineapple, as larger pieces would mean you can fit less into 1 cup. If you're going to weigh the fruit, you can skip the cutting. Substitute: 1 cup of pure pineapple juice.
- 1 Cup homemade coconut milk (made by mixing 76g/ 2.68oz of coconut cream with 152g/5.36 oz of water.) Substitute: 1 cup of shop bought coconut milk but it will be less creamy.
- 2 teaspoon matcha powder Do not substitute with green tea as the flavor is different.
- ⅛-½ teaspoon ginger powder Different ginger powders have different levels of spice, depending on how old they are etc, so start with the smallest amount (⅛ teaspoon) and work your way up if you find you can't taste the ginger. Substitute: freshly squeezed ginger juice, to taste
- Ice cubes, optional You can freeze your pineapple before blending if you want an icy drink but don't have any ice cubes on hand.
- sugar, optional and to taste If using tinned pineapple, you can use the syrup from the tin to sweeten your drink.
Instructions
- Mix the matcha powder, ginger powder and homemade coconut milk.
- Add the mixture from Step 1 into the blender, along with the pineapple chunks.
- Blend till everything is well-mixed and no lumps remain (except for the pineapple pulp.)
- Optional: sieve out the pineapple pulp, sweeten to taste if necessary and add ice cubes if you want a cold drink.
Notes
Nutrition
If you've enjoyed this Starbucks-inspired pineapple matcha latte, do share it on your social media and tag @greedygirlgourmet please!
Haly says
Love that we can use ginger powder and that I don’t have to spend a ton on the ingredients!!