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  • 執筆者の写真Michie

#59 / YouTube recipe “Matcha-coco cream (vegan, no dairy)” / ”抹茶とココナッツのムース(ヴィーガン、乳卵不使用)”












* 抹茶パウダー 小2

* 葛粉 15g (約大2)

* 塩 ひとつまみ

* メープルシロップ 大2

* 水 70cc

* ココナッツミルク 300cc

* ココナッツミルク 適量

* 黒蜜 適量

* 甘納豆や茹であずき 適量


1. 鍋に、抹茶、葛粉、塩を入れて混ぜ、水を加えてよく攪拌する。

2. メープルシロップとココナッツミルクを加えて混ぜ、火にかける。

3. 絶えず混ぜながら中火で沸騰させ、とろりとしてきたら火を止める。(沸騰してから1,2分)

4. 器に入れ、冷蔵庫で冷やし固める。(1時間以上)

5. お好みでココナッツミルク、黒蜜、甘納豆を飾る。


I feel that matcha and coconut go very well together.

The combination of bitterness of matcha and the sweetness of coconut is so nice.

Therefore, I would like to enjoy the collaboration of these two with as little sweetness as possible. If you want more sweetness, pour some syrup after the mousse hardens.

The mousse is very creamy so that the texture is close to that of creme brulee.

If you like, add brown sugar syrup and sweet red beans to make it Japanese style.

You can also add maple syrup.

Have a happy afternoon tea time.


“Vegan matcha-coco mousse”


* 2 tsp matcha powd


* 15g (about 2 tbsp) arrowroot powder

* a pinch of salt

* 70cc water

* 2 tbsp maple syrup

* 300cc coconut milk

* some coconut milk

* some brown sugar syrup

* some sweetened adzuki beans



1. Put the matcha powder, arrowroot powder and salt into a medium pot. Mix well.

2. Pour the water and mix well.

3. Add maple syrup and coconut milk. Mix well.

4. Heat the pot until it boils stirring constantly. (For 1-2 minutes after boil)

5. When it boils and thicken slightly, pour into glasses you prefer.

6. Refrigerate them until cool down and slightly harden. (They won’t very hard)

7. Put some brown sugar syrup or coconut milk or red sweetened adzuki beans as your preference.


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