Bio-Piña-Colada-Matcha

The coconut cream comes through way more than the pineapple, which I actually prefer since it keeps it from being too tart. Whisked it into cold milk with a little ice and it genuinely tastes like a dessert drink.

I was skeptical about a cocktail-flavored matcha, but the pineapple and coconut cream actually come through without tasting artificial. It whisks up smooth with no clumps, and I've been drinking it iced every afternoon this week.

The coconut cream is perfectly balanced—creamy but not heavy—and it mixes into the matcha without any clumps. I’ve been making it with oat milk for a refreshing afternoon treat.