June 21, 2026
Copycat Café Ep. 14: Starbucks Iced Blue Coconut Matcha
When Starbucks dropped their new Iced Blue Coconut Matcha, I immediately knew I wanted to recreate it at home.
It’s colorful, tropical, and absolutely beautiful—but a grande contains 33g of sugar.
My version keeps the mango, coconut, and matcha flavors you love while giving you control over the sweetness. Plus, it’s naturally colored with blue spirulina instead of artificial dyes.
It’s refreshing, creamy, and feels like the kind of drink you’d order on vacation.
Why You’ll Love This Recipe
- Inspired by Starbucks’ viral Iced Blue Coconut Matcha
- Less sugar than the original
- Naturally colored with blue spirulina
- Tropical mango and coconut flavors
- Easy to make at home
- Beautiful layered presentation
- Perfect afternoon matcha
Ingredients
Mango Syrup
- 1 cup water
- 1 cup granulated sugar or Lakanto monkfruit sweetener
- 1 cup diced mango (fresh or frozen)
Blue Coconut Cold Foam
- ¼ cup heavy cream
- 2 tbsp coconut milk creamer
- ½ tsp blue spirulina
Latte
- 2–4 tbsp mango syrup
- Ice
- 2 tsp matcha powder
- ¼ cup hot water
- 4 oz milk of choice
Instructions
Make the Mango Syrup
Add the water, sweetener, and mango to a small saucepan.
Bring to a gentle simmer and cook for about 10–15 minutes, until the mango is soft and fragrant.
Blend until smooth and allow to cool completely.
Make the Blue Coconut Cold Foam
Add the heavy cream, coconut milk creamer, and blue spirulina to a frother.
Froth until thick, creamy, and fluffy.
Assemble the Latte
Add 2–4 tablespoons of mango syrup to the bottom of a glass.
Fill the glass with ice.
Pour in your milk of choice.
Whisk the matcha and hot water together until smooth, then slowly pour it over the milk.
Top with the blue coconut cold foam and enjoy.
Frequently Asked Questions
Can I make this lower sugar?
Yes! Use Lakanto monkfruit sweetener in the mango syrup.
Can I make it dairy-free?
Absolutely. Use your favorite dairy-free whipping cream and milk of choice.
What gives it the blue color?
Blue spirulina. It creates the beautiful ocean-inspired color without artificial dyes.
Copycat Café Ep. 14: Starbucks Iced Blue Coconut Matcha
Ingredients
Mango Syrup
- 1 cup water
- 1 cup granulated sugar or Lakanto monkfruit sweetener
- 1 cup diced mango (fresh or frozen)
Blue coconut cold foam
- 1/4 cup heavy cream
- 2 tbsp coconut milk creamer
- 1/2 tsp blue spirulina
Latte
- 2-4 tbsp mango syrup
- ice
- 2 tsp matcha powder
- 1/4 cup hot water
- 4 oz milk of choice
Instructions
Make the mango syrup
- Add the water, sweetener, and mango to a small saucepan.Bring to a gentle simmer and cook for about 10–15 minutes, until the mango is soft and fragrant.Blend until smooth and allow to cool completely.
Make the blue cold foam
- Add the heavy cream, coconut milk creamer, and blue spirulina to a frother.Froth until thick, creamy, and fluffy.
Assemble the latte
- Add 2–4 tablespoons of mango syrup to the bottom of a glass.Fill the glass with ice.Pour in your milk of choice.Whisk the matcha and hot water together until smooth, then slowly pour it over the milk.Top with the blue coconut cold foam and enjoy.
